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Cooking chili in a crockpot is a wonderful way to allow flavors to meld and develop over time. But how can you assess when your Cozy Crockpot Veggie Chili is ready? The key signs to look for include the tenderness of the vegetables and the overall flavor profile.

Crockpot Veggie Chili Mac Bowls

Warm up your chilly days with Cozy Crockpot Veggie Chili Mac Bowls, the ultimate comfort food. This recipe combines hearty macaroni and a rich, flavorful veggie chili, all cooked to perfection in a slow cooker. Perfect for busy schedules, you can set it and forget it—just let the flavors meld and develop. Packed with wholesome ingredients, it caters to vegetarian and vegan diets, making it a nutritious and satisfying meal that everyone will love. Enjoy a cozy bowl today!
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Ingredients
  

For the Chili:

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 carrots, diced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon oregano

Salt and pepper to taste

2 cups vegetable broth

1 tablespoon olive oil

For the Mac:

2 cups elbow macaroni (dry)

1 cup shredded cheese (cheddar or your favorite blend)

1 tablespoon butter (optional)

Fresh cilantro or parsley for garnish

Instructions
 

Prepare the Chili Base: In a skillet, heat the olive oil over medium heat. Add the diced onions, bell peppers, carrots, and garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.

    Combine Ingredients: Transfer the sautéed vegetables into a crockpot. Add the black beans, kidney beans, diced tomatoes (with juice), corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in the vegetable broth and stir to combine all ingredients thoroughly.

      Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and the flavors meld beautifully.

        Cook the Pasta: About 30 minutes before you’re ready to serve, add the dry elbow macaroni directly into the crockpot. Stir to ensure the pasta is submerged in the liquid. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.

          Finishing Touches: Once the pasta is cooked, stir in the shredded cheese and butter (if using) until melted and creamy. Adjust seasoning if necessary.

            Serve: Ladle the Veggie Chili Mac into bowls, garnish with fresh cilantro or parsley, and serve hot.

              Prep Time, Total Time, Servings: 20 mins | 8 hours | 6 servings