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.
Recipe
Soup, Chili & Stew
Vegetarian Chili Mac
Primary Media
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!)
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
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
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%