Slow Cooker Chili Mac
This Slow Cooker Chili Mac will remind you of childhood comfort food in the best way possible! Plus, it's an easy recipe for busy days!
Servings: 6 servings
Calories: 635kcal
Ingredients
- 16 oz. lean ground beef
- 1 medium yellow onion diced
- 2 tsp minced garlic
- 1 28 oz. can diced tomatoes, drained
- 1 15 oz. can tomato sauce
- 2 15.5 oz. cans pinto beans, drained and rinsed
- 2 Tbsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- {optional} ¼ tsp cayenne pepper
- 16 oz. elbow macaroni
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- {for topping} additional cheddar cheese sour cream, green onions
Instructions
- Spray bottom and sides of a 6-quart slow cooker with cooking spray; set slow cooker aside.
- Using a large skillet, add ground beef and onions. Cook over medium-high heat, stirring occasionally, until beef has browned. Drain any grease and transfer mixture into slow cooker.
- Add all remaining ingredients except pasta (garlic, diced tomatoes, tomato sauce, beans, chili powder, salt, cumin, smoked paprika and cayenne); stir until well combined. Cover and cook on low for 5-6 hours.
- Cook pasta according to package directions. Drain pasta and add to slow cooker along with grated cheeses. Stir and continue cooking for 5 more minutes, or until cheese has completely melted.
- Before serving, top with additional cheddar cheese, sour cream and sliced green onions.
Nutrition
Calories: 635kcal | Carbohydrates: 60g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 707mg | Potassium: 556mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1290IU | Vitamin C: 1.7mg | Calcium: 317mg | Iron: 3.8mg
