Slow Cooker Three Bean Chili Mac
Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. If you can’t find hot tomato sauce, regular canned tomato sauce with a tablespoon of chili powder mixed in is a good substitute. You can cook the pasta separately and add it in at the end of cooking, or use our alternative method and cook the pasta in the slow cooker with a few adjustments listed below.
Ingreadient
- 2 (14-ounce) packages frozen tricolor bell peppers
- 1 (15-ounce) can no-salt-added red kidney beans, rinsed
- 1 (15-ounce) can no-salt-added pinto beans, rinsed
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
- 1 cup shredded mexican-style cheese blend, divided
- 1/2 cup unsalted vegetable broth
- 1/2 cup canned hot tomato sauce (see tip, above)
- 1/2 cup evaporated milk
- 4 ounces reduced-fat cream cheese
- 2 tablespoons low-sodium chili seasoning mix
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 5 cups hot cooked whole-wheat elbow macaroni
- 1/2 cup sliced scallions, plus more for garnish
Direction
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