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Vegetarian Chili Mac

Slow cooker filled with Vegetarian Chili Mac
Hands On:
15 minutes
Total Time:
375 minutes
Serves:
12

Ingredients

  • 1 (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed
  • 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
  • 1 medium yellow bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 small yellow onion, finely chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 tbsp Better than Bouillon vegetable base
  • 2 tbsp Hy-Vee chili powder
  • 1 tbsp bottled minced garlic
  • 1 ½ cups water
  • 2 (8.5-oz.) pkg. Barilla Ready Pasta fully cooked gemelli pasta
  • 2 ½ (8-oz.) pkg. Hy-Vee shredded mild Cheddar cheese (5 cups), divided
  • sliced green onions, for garnish
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Preparation

1
Cut the corn kernels off the cobs; place in a 6-quart slow cooker. Add undrained tomatoes, chili beans in gravy, red kidney, black and garbanzo beans, bell peppers, jalapeño, vegetable base, chili powder, and garlic. Stir in water.
2
Cover and cook on LOW for 6 hours. Stir in pasta and 4 cups cheese. Cover and cook for 10 minutes or until cheese is melted and mixture is heated through. Top with remaining 1 cup cheese; garnish with green onions, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories:720
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 1420mg 62%
Total Carbohydrate: 92g 33%
Dietary Fiber: 13g 46%
Sugars: 9g 18%
Protein: 35g 70%

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