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As the temperatures drop and the days grow shorter, the allure of comfort food becomes almost irresistible. There's nothing quite like curling up with a warm bowl of something hearty and satisfying to chase away the chill of winter. Enter the Cozy Crockpot Veggie Chili Mac Bowls—a delightful fusion of chili and pasta that promises to warm both your body and soul. This dish is not only comforting but also packed with nutrients, making it an excellent choice for those looking to maintain a balanced diet during the colder months.

Crockpot Veggie Chili Mac Bowls

Warm up your winter evenings with Cozy Crockpot Veggie Chili Mac Bowls! This comforting dish combines hearty beans, vibrant vegetables, and elbow macaroni, all simmered to perfection in a slow cooker. Packed with nutrients and versatile for any dietary preference, it promises to delight your taste buds while keeping cleanup to a minimum. Perfect for feeding a crowd or for delicious leftovers, this easy recipe is a must-try for anyone craving a satisfying meal this season.
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Ingredients
  

For the Chili:

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

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

1 can (15 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

2 cups vegetable broth

1 tablespoon olive oil

For the Mac:

2 cups elbow macaroni (dry)

1 cup shredded cheese (cheddar or your favorite blend)

1 tablespoon butter (optional for added richness)

Fresh cilantro or parsley for garnish

Instructions
 

Prepare the Chili Base: In a medium skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, carrots, and minced garlic. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

    Combine Ingredients in the Crockpot: Transfer the sautéed vegetable mix to the crockpot. Then, add the black beans, kidney beans, diced tomatoes (including their juices), corn, chili powder, ground cumin, smoked paprika, dried oregano, and salt and pepper. Pour in the vegetable broth and stir everything together until well combined.

      Cook the Chili: Secure the lid on the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The goal is to allow the vegetables to become tender and the flavors to meld perfectly.

        Cook the Pasta: Approximately 30 minutes before you plan to serve, add the dry elbow macaroni directly into the crockpot with the chili. Make sure to stir it in well so that the pasta is submerged in the liquid. Cover the crockpot and continue cooking on high for an additional 30 minutes, or until the pasta is cooked to your desired tenderness.

          Add Finishing Touches: Once the pasta is tender, stir in the shredded cheese and butter (if using) until they are melted and the mixture becomes creamy. Taste and adjust the seasoning with additional salt and pepper, if necessary.

            Serve: Ladle the hearty Veggie Chili Mac into individual bowls. Garnish with freshly chopped cilantro or parsley for a burst of color and flavor. Serve hot, and enjoy!

              Prep Time, Total Time, Servings: 20 mins | 8 hours | 6 servings