Vegetarian Chili Mac and Cheese | Hy-Vee

Recipe

Soup, Chili & Stew
Vegetarian Chili Mac

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Recipe Data

12
Servings
15min
Prep
6hr15min
Total

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Description

Chili doesn’t need meat to be tasty—with rich flavors from beans, veggies, cheese and chili powder, everyone will want a serving (or two!)

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
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 c. 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

Things To Grab

  • 6-quart slow cooker

Directions

  1. 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. 

  2. 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

Servings

720 Calories per serving
1-1/2 cups

Amounts Per Serving

  • Total Fat: 26g
  • Cholesterol: 65mg
  • Sodium: 1420mg
  • Total Carbohydrates: 92g
  • Protein: 35g

Daily Values

0%
Iron 20%
0%
Calcium 40%
0%
Vitamin D 6%
0%
Potassium 15%