October Recipes

Vegetarian Chili Mac

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


  • 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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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.
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: 60
% Daily Value*
Total Fat: 2g 3%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 118mg 5%
Total Carbohydrate: 8g 3%
Dietary Fiber: 1g 4%
Sugars: 1g 2%
Protein: 3g 6%

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