Slow Cooker Chili Mac and Cheese
Ingredients
The base
-
1
cup
chopped onions
-
½
cup
chopped red peppers
-
½
cup
chopped green peppers
-
3
cloves
garlic, minced
-
1
pound
ground beef or ground turkey
-
2
cups
elbow macaroni
-
15
oz
fire roasted tomatoes
-
15
oz
canned black beans, drained
-
15
oz
canned chili beans, drained
-
1
cup
beef broth
The cheese
-
1
cup
shredded cheddar cheese
-
1
cup
shredded Monterey Jack cheese
The seasoning
-
1
tablespoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
oregano
-
1
teaspoon
cayenne pepper
-
to taste
salt and pepper
Instructions
- Heat a skillet on medium-high heat.
- Add the ground beef and chili seasoning, breaking it down with a meat chopper.
- Cook until the beef is no longer pink and drain any excess fat.
- Add the red peppers, green peppers, onions, and garlic, cooking until soft.
- Transfer the cooked beef and vegetables to the slow cooker with the remaining ingredients except cheese.
- Cook on Low for 3 to 3½ hours or on High for 1½ to 2 hours, until pasta is soft.
- About 10-15 minutes before serving, add the cheese and allow it to melt.
Nutrition Facts (estimated)
Servings
7
Calories
346
Total fat
8g
Total carbohydrates
34g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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