Best Vegetarian Crockpot Chili Mac

Here is my favorite vegetarian crockpot chili mac recipe, with hearty beans, tender pasta, warming spices, tomatoes, and just the right amount of cheese stirred in at the end.

This chili mac has become our go-to weeknight dinner when everyone’s schedules are crazy. I love that I can toss everything in the crockpot in the morning and come home to a hot, satisfying meal. Plus, my kids actually eat it without complaining, which is a win in my book!

What Kind of Beans Should I Use?

This recipe calls for both pinto and kidney beans, but you can really mix and match based on what you have in your pantry. Black beans, great northern beans, or even chickpeas would work just fine if that’s what you’ve got on hand. You can use canned beans for convenience (just make sure to rinse and drain them well to remove excess sodium), or if you’re planning ahead, dried beans that you’ve cooked yourself work great too. If you only have one type of bean available, don’t stress – just use two cans of the same kind and your chili mac will still turn out delicious.

Options for Substitutions

This chili mac is pretty forgiving when it comes to swaps – here are some options that work well:

• Pinto and kidney beans: You can mix and match with black beans, cannellini beans, or even chickpeas. Just keep the total amount around 30 ounces (two cans). If you prefer dried beans, use about 1 ½ cups total, but cook them separately first before adding to the crockpot.
• Red bell pepper: Any color bell pepper works here – green, yellow, or orange. You could also use poblano peppers for a bit more flavor, or leave it out if you don’t have any on hand.
• Whole wheat elbow macaroni: Regular elbow macaroni, shells, or rotini all work great. Gluten-free pasta is fine too, but add it during the last 20-30 minutes of cooking since it can get mushy faster.
• Cheddar cheese: Monterey jack, mozzarella, or a Mexican blend all melt nicely. For a dairy-free version, use your favorite plant-based cheese – just note it might not melt quite as smoothly.
• Vegetable broth: Chicken broth works if you’re not strictly vegetarian, or you can use water with an extra pinch of salt and maybe a teaspoon of soy sauce for more flavor.
• Crushed tomatoes: Diced tomatoes or tomato sauce both work. If using sauce, you might want to reduce the broth by about ½ cup since it’s thinner.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chili mac is adding the pasta too early, which turns it into a mushy, overcooked mess – always add your elbow macaroni during the last 30-45 minutes of cooking so it stays firm and doesn’t absorb all the liquid.

Another common error is not having enough liquid in the pot when you add the pasta, so make sure there’s at least 2 cups of broth remaining, and add more if needed to prevent the noodles from sticking to the bottom and burning.

Don’t stir in all the cheese at once – reserve about half a cup to sprinkle on top just before serving, which gives you that melty, gooey layer everyone loves instead of cheese that disappears into the sauce.

Finally, resist the urge to lift the lid frequently during cooking, as each peek releases heat and can add 15-20 minutes to your total cooking time.

What to Serve With Chili Mac?

Since chili mac is already a hearty one-pot meal, I like to keep the sides simple and fresh to balance out all those rich, cozy flavors. A crisp side salad with romaine lettuce, cherry tomatoes, and a tangy lime vinaigrette cuts through the richness perfectly and adds a nice crunch. Cornbread or corn muffins are another great option – they’re perfect for scooping up any extra sauce at the bottom of your bowl. If you want to add more toppings, try setting out bowls of sour cream, diced avocado, sliced jalapeños, and extra shredded cheese so everyone can customize their own bowl.

Storage Instructions

Store: Keep your leftover chili mac in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the liquid as it sits, so you might want to add a splash of vegetable broth when you reheat it to loosen things up.

Freeze: This freezes pretty well for up to 3 months in a freezer-safe container. Just know that the pasta texture might be a bit softer after freezing, but the flavor is still great. I like to portion it out into individual servings so I can grab one whenever I need a quick meal.

Reheat: Warm it up on the stovetop over medium-low heat with a little extra broth or water to get it back to the right consistency. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a fresh sprinkle of cheese on top when it’s hot for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 85-100 g
• Fat: 55-65 g
• Carbohydrates: 310-340 g

Ingredients

For the chili-mac base:

• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 28 oz crushed tomatoes
• 1 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 2 cups vegetable broth
• 8 oz whole wheat elbow macaroni, uncooked

For the cheese mix and topping:

• 1 1/2 cups shredded cheddar cheese (about 6 oz, or use monterey jack or mozzarella), divided

For garnish:

• Chopped green onions

Step 1: Load the Slow Cooker

• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 28 oz crushed tomatoes
• 1 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 2 cups vegetable broth

Add the chopped onion, chopped red bell pepper, pinto beans, kidney beans, crushed tomatoes, chili powder, ground cumin, salt, black pepper, and vegetable broth to your slow cooker.

Stir well to combine all the ingredients.

Make sure everything is thoroughly mixed for even flavor.

Cover and cook on high for 4 hours or on low for 6-8 hours, allowing the flavors to meld together and the vegetables to soften.

Step 2: Cook the Pasta and Add Cheese

• 8 oz whole wheat elbow macaroni, uncooked
• 1 cup shredded cheddar cheese (or Monterey Jack or mozzarella, from the 1 1/2 cups divided cheese in ingredient list)

After the slow cooker has finished its initial cook, stir in the uncooked whole wheat elbow macaroni.

Re-cover and continue cooking on high heat for an additional 15-20 minutes, or until the pasta is tender.

Once the pasta is cooked through, stir in 1 cup of the shredded cheddar cheese, allowing it to melt into the chili.

I like to use Monterey Jack or mozzarella sometimes for a change in flavor and texture.

Step 3: Serve and Garnish

• 1/2 cup shredded cheddar cheese (from remaining cheese)
• chopped green onions

Serve the chili mac hot, topped with the remaining 1/2 cup of shredded cheddar cheese and a generous sprinkle of chopped green onions.

This final touch adds a bright color and fresh flavor.

For a more vibrant finish, I like to add extra green onions right before serving.

Best Vegetarian Crockpot Chili Mac

Delicious Best Vegetarian Crockpot Chili Mac recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 4 minutes mins

Cook Time 4 hours hrs 8 minutes mins

Total Time 6 hours hrs 12 minutes mins

Servings: 4

Calories: 2200

Ingredients Method

Ingredients

  

For the chili-mac base:

• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 28 oz crushed tomatoes
• 1 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 2 cups vegetable broth
• 8 oz whole wheat elbow macaroni, uncooked

For the cheese mix and topping:

• 1 1/2 cups shredded cheddar cheese (about 6 oz, or use Monterey Jack or mozzarella), divided

For garnish:

• chopped green onions

Method

 

1. Add the chopped onion, chopped red bell pepper, pinto beans, kidney beans, crushed tomatoes, chili powder, ground cumin, salt, black pepper, and vegetable broth to your slow cooker. Stir well to combine all the ingredients. Make sure everything is thoroughly mixed for even flavor. Cover and cook on high for 4 hours or on low for 6-8 hours, allowing the flavors to meld together and the vegetables to soften.
2. After the slow cooker has finished its initial cook, stir in the uncooked whole wheat elbow macaroni. Re-cover and continue cooking on high heat for an additional 15-20 minutes, or until the pasta is tender. Once the pasta is cooked through, stir in 1 cup of the shredded cheddar cheese, allowing it to melt into the chili. I like to use Monterey Jack or mozzarella sometimes for a change in flavor and texture.
3. Serve the chili mac hot, topped with the remaining 1/2 cup of shredded cheddar cheese and a generous sprinkle of chopped green onions. This final touch adds a bright color and fresh flavor. For a more vibrant finish, I like to add extra green onions right before serving.