We are heading into the beginning of spring, but it’s still a little cold in my neck of the woods so I am attempting to take the chill off with this great slow cooker meal. If you like chili, I think you will love this simple pasta variation. You can tweak the recipe a bit to add your favorite type of beans or special spices that you may normally use in your chili. This meal serves 8, or you can save some for leftovers. For our family, this meal would not be complete without freshly grated sharp cheddar cheese and a loaf of bread:)
Slow Cooker Chili Macaroni
Ingredients
- 1 lb. lean ground beef, cooked and drained of excess fat
- 1 (28 oz.) can pinto beans
- 1 large onion, finely chopped
- 1 large green pepper, finely chopped
- 1 (28 oz.) can crushed tomatoes
- 2 Tbsp. chili powder
- 1 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 (16 oz.) box elbow macaroni, cooked and drained
Instructions
- In a 6 qt. slow cooker add all of the ingredients except for the pasta.
- Stir well.
- Cover the slow cooker and cook on low for 6 hours.
- Stir in the cooked macaroni.
- Serve with sharp cheddar cheese and fresh bread.
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This looks so yummy! I love love LOVE pasta! I tried chili pasta the other week and I think I put too many beans in it because texturally, it was kinda mushy. I should totally try your recipe! 🙂
toddlindsey.com
Thanks for stopping by:) This recipe is nice because you add the past at the end- because I know it can get mushy! Have a great week!