Slow Cooker Vegetarian Chili Mac

Slow Cooker Vegetarian Chili Mac

Fixings

1 onion, medium slashed

1 red ringer pepper slashed

15 ounce can pinto beans flushed and depleted

15 ounce can kidney beans flushed and depleted

28 ounce squashed tomatoes

1 ½ tablespoons stew powder

2 teaspoons cumin

½ teaspoon salt

1/8 teaspoon dark pepper

2 cups vegetable stock

8 ounces entire wheat elbow macaroni pasta uncooked

1 ½ cups cheddar around 6 oz, isolated

slashed green onions for serving

Guidelines

Place all fixings aside from pasta, cheddar, and green onions in sluggish cooker. Mix to join. Cover and cook on high hotness for 4 hours or low hotness for 6-8 hours.

Mix in pasta and cook on high for 15-20 minutes, until pasta is cooked through. Mix in 1 cup of the cheddar.

Serve finished off with residual cheddar and green onions.

To make this a cooler to stewing pot supper:

Place all fixings with the exception of stock, pasta and cheddar in a substantial zip-top pack. Press out however much air as could be expected and seal. Freeze for as long as 90 days.

At the point when you are prepared to cook, defrost and move sack substance to your sluggish cooker. Add the stock (you can empty a portion of the stock into the vacant pack to get the flavors as a whole, and so on out) and cook as coordinated previously. Cool. Appreciate it!

Slow Cooker Vegetarian Chili Mac VIDEO