Slow Cooker Loaded Chili Mac

$- 1 pound ground beef or turkey - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (6 oz) tomato paste - 2 cups beef or vegetable broth - 1 cup elbow macaroni - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheddar cheese For this dish, I use ground beef or turkey as the base. They add great flavor and protein. The kidney and black beans give it a hearty feel. Diced tomatoes with green chilies add a nice kick. Tomato paste and broth create a rich sauce. Elbow macaroni makes it a true comfort food. Spices like chili powder, cumin, and paprika bring warmth. Garlic and onion powders add depth. I always finish it with cheddar cheese for creaminess. - Bell peppers, chopped - Corn, frozen or canned - Jalapeños, diced - Zucchini, chopped - Different beans, like pinto or navy Feel free to mix in bell peppers or corn for extra veggies. Diced jalapeños can spice things up. Zucchini is a great way to add more fiber. You can also swap beans for your favorites. These options let you tailor this dish to your taste. - 1/2 cup sour cream - Green onions, sliced - Avocado, diced - Fresh cilantro, chopped - Tortilla chips, crushed Toppings make every bowl special. A dollop of sour cream cools the heat. Sliced green onions add crunch. Diced avocado brings creaminess. Fresh cilantro gives a burst of freshness. Crushed tortilla chips offer a fun crunch. These garnishes let you enjoy this dish in new ways! First, you need to brown the ground meat. I like using beef or turkey. Heat a skillet over medium heat. Add the meat and season it with salt and pepper. Stir it often until it turns brown. This step adds a rich flavor. Once browned, drain any extra fat. Then, add the meat to the slow cooker. Next, it's time to mix all the ingredients. In the slow cooker, add the kidney beans and black beans. Then, add the diced tomatoes and tomato paste. Pour in the broth for a nice base. Now, add the elbow macaroni. Sprinkle in the chili powder, cumin, paprika, garlic powder, and onion powder. Mix everything well to combine. This ensures every bite is packed with flavor. Now, cover the slow cooker. For cooking times, you can choose low or high heat. If you set it to low, cook for 6 to 8 hours. If you use high heat, cook for 3 to 4 hours. The macaroni needs to be tender. Check it around the end of the cooking time. About 15 minutes before serving, add the shredded cheddar cheese. Stir it into the chili mac until it melts. This gives it a creamy texture. Taste the chili mac and adjust the seasonings if needed. To serve, scoop some into bowls. Top with a dollop of sour cream and green onions for a fresh touch. Enjoy the cozy flavors! To keep your macaroni from getting mushy, add it later in the cooking. I suggest adding it about 30 minutes before the end of the cooking time. This way, it cooks just right. If you add it too soon, it will turn soft and fall apart. Use the elbow macaroni as it holds the chili well. Seasoning is key for flavor. Start with the basics: chili powder, cumin, paprika, garlic powder, and onion powder. Taste your chili before serving. You can adjust salt and pepper as needed. If you want a bit more heat, add some cayenne pepper or hot sauce. Just a pinch can make a big difference. You can boost the flavor by adding some extras. Try adding corn for sweetness or bell peppers for crunch. Fresh herbs like cilantro or parsley can brighten the dish. A splash of lime juice adds a nice zing. You can even mix in some cooked bacon for a smoky touch. Experiment with what you love! {{image_2}} You can make a tasty vegetarian or vegan chili mac. First, swap ground meat for lentils or mushrooms. They give a nice texture. Use vegetable broth instead of beef broth. For cheese, try vegan cheese or skip it altogether. Add more beans, like pinto or chickpeas, for protein. This version stays hearty and full of flavor. Cheese changes the taste of chili mac. Cheddar gives a classic, sharp flavor. Monterey Jack melts well and adds creaminess. Pepper jack adds a spicy kick. You can mix cheeses for more depth. Just remember to add cheese near the end of cooking. This helps it melt perfectly and blend into the dish. Do you like heat? Adjust the spice level in your chili mac. For a milder dish, use less chili powder and skip spicy peppers. For a kick, add jalapeños or a dash of hot sauce. You can also top with spicy salsa. This way, each bowl can be just right for you and your family. After you enjoy your Slow Cooker Loaded Chili Mac, store leftovers in an airtight container. Let the chili cool down first. Then, place it in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. To reheat, use a pot on the stove or a microwave. If using the stove, add a splash of broth to keep it moist. Stir often until it heats through. If using a microwave, heat in short bursts, stirring in between. This keeps the flavor and texture just right. To freeze your chili mac, use freezer-safe containers. Make sure to leave some space at the top for expansion. It’s best to use it within 3 months for the best taste. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your cozy meal anytime! Yes, you can use various meats in this recipe. Ground turkey or chicken works well. If you want a meatless option, try lentils or mushrooms. Each choice brings a unique flavor. Just make sure to adjust cooking times if needed. Ground turkey may cook faster than beef. You can store this chili mac in the fridge for up to five days. Keep it in an airtight container. For longer storage, freeze it in a freezer-safe container. It will last up to three months in the freezer. Thaw it in the fridge before reheating. Absolutely! You can make this dish in an Instant Pot. First, use the sauté setting to brown the meat. Then add the other ingredients. Cook on high pressure for about 10 minutes, then do a quick release. This method saves time while keeping the flavors rich. Chili mac goes great with many sides. Try a simple green salad for freshness. Cornbread is another favorite choice. You can also serve it with tortilla chips for crunch. If you want something creamy, add a side of guacamole or sour cream. This blog post covered everything you need for slow cooker loaded chili mac. We discussed key ingredients, preparation steps, and tips for best results. You learned how to customize this dish and store leftovers well. Finally, we answered common questions to guide you. Slow cooker loaded chili mac is tasty and easy. It’s perfect for sharing. Enjoy making this recipe your own!$

Savor the flavors of this Slow Cooker Loaded Chili Mac that's perfect for busy weeknights! With ground beef, two types of beans, elbow macaroni, and a rich blend of spices, it’s a hearty dish your family will love. Serve it topped with melty cheddar and sour cream for a delightful finish. Get the full recipe and tips to make this comforting meal in your slow cooker. Click through to discover how easy it is!

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Ingredients

1 pound ground beef or turkey

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 can (6 oz) tomato paste

2 cups beef or vegetable broth

1 cup elbow macaroni

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream (for serving)

Green onions, sliced (for garnish)

Instructions

In the slow cooker, brown the ground beef or turkey over medium heat in a skillet, seasoning it with salt and pepper. Drain excess fat, if necessary, and then add to the slow cooker.

Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and broth.

Add the elbow macaroni, chili powder, cumin, paprika, garlic powder, and onion powder. Mix everything well to combine.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the macaroni is cooked and the chili is heated through.

About 15 minutes before serving, add the shredded cheddar cheese to the slow cooker and stir until melted and well incorporated.

Taste and adjust seasonings if needed.

Serve hot, topped with a dollop of sour cream and a sprinkle of sliced green onions for garnish.

Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8