Easy Crockpot Chili Mac with Beans

Oh, what’s heart-warming other than getting home and preparing a bowl of Crockpot Chili Mac with Beans? This brings back memories of the cold fall days when getting home I could hear dinner was already cooking and could smell tomatoes, spices, and cheesy sauce.

It is a combination of chili and mac and cheese all combined and cooked in one pot – this dish is indeed fit for weeknight meal preparation. This slow cooker meal is one of the most loved meals in my family.

This is full of flavor, full of protein coming from the beans, and full of the perfect amount of cheesiness. And the best part? It is a cuisine suitable for families because I can cook it in advance and have more time for celebration.

If you desire some comforting convenience foods, then you should give this one a try!

Why You’ll Love This Crockpot Chili Mac with Beans

Are you a lover of simple comfort food that does most of the work itself, then this Crockpot Chili Mac with Beans is going to become your most used recipe. I especially like the concept of this one; it’s been both chili and mac and cheese all in one, creating a perfect warming dish.

Well, let me tell you, it’s an ideal slow cooker recipe because once you prepare all your ingredients you just put it in the slow cooker and let it cook all day! That’s it: simply add the ingredients and in a couple of hours you are blessed with a warm cooked dinner.

It has an exquisite taste and is quite spicy with a touch of fire from the chills, has a drizzle of cheese and some solid beans.

It is a child-friendly dinner that is tasty and perfect for any single-dish meal during the week.

Enjoyed this simple Crockpot Chili Mac with Beans? Be sure to check out our tasty Brown Sugar Meatloaf with Ketchup Glaze and satisfying Slow Cooker Beef Pot Roast as well!

Ingredients for Crockpot Chili Mac with Beans

This Crockpot Chili Mac with Beans recipe is simple, but choosing the right ingredients can really bring out those delicious flavors. Here’s what you’ll need:

• 1 lb ground beef – I like to use lean ground beef, but you can easily swap it for ground turkey or even a plant-based option if you prefer.
• 1 small onion, diced – A yellow onion works great here, adding a bit of sweetness as it cooks down.
• 2 cloves garlic, minced – Fresh garlic adds a wonderful depth, but garlic powder works in a pinch.
• 1 can (15 oz) kidney beans, drained and rinsed – You can also use black beans or pinto beans, depending on what you have on hand.
• 1 can (15 oz) diced tomatoes – I love fire-roasted tomatoes for a little extra smoky flavor.
• 1 can (8 oz) tomato sauce – This brings the chili together with a nice, thick base.
• 2 cups beef broth – You can substitute chicken broth or vegetable broth if that’s what you have available.
• 1 ½ cups elbow macaroni, uncooked – Regular or whole wheat macaroni works perfectly. You could also try gluten-free pasta if needed.
• 2 cups shredded cheddar cheese – For that creamy, cheesy finish. You can mix in some Monterey Jack for a little extra creaminess.
• 1 tablespoon chili powder – This gives the dish its signature heat and flavor. Feel free to adjust based on your family’s spice preference.
• 1 teaspoon cumin – Adds a lovely warmth that complements the chili powder.
• Salt and pepper to taste – Always adjust seasoning to suit your personal taste.

These ingredients come together to create a flavorful, hearty dish, and there’s flexibility to make it your own.

Whether you’re cooking for picky eaters or just working with what’s in your pantry, this recipe is a true family-friendly meal!

How to Make Crockpot Chili Mac with Beans

Making this Crockpot Chili Mac with Beans is a breeze, and it’s one of those recipes that’s perfect for busy days. Here’s how you can whip it up in no time!

1. Start by browning the ground beef in a skillet over medium heat. I usually add the diced onion and minced garlic during the last few minutes of cooking to let them soften and develop their flavors. Once everything is nicely browned, drain any excess fat and transfer the mixture to your slow cooker.

2. Next, add the kidney beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker. Sprinkle in the chili powder, cumin, and a pinch of salt and pepper. Stir everything together so that the flavors mingle beautifully.

3. Cover the slow cooker and cook on low for about 6 hours or on high for 3 hours. This gives the ingredients plenty of time to meld together and create that comforting chili flavor.

4. About 30 minutes before you’re ready to serve, stir in the uncooked elbow macaroni. If you’re cooking on high, just keep an eye on it; if you’re on low, you can let it cook for the full 30 minutes.

5. Finally, when the pasta is tender, sprinkle the shredded cheddar cheese on top and cover until it melts. Once it’s gooey and delicious, it’s time to serve up this amazing one-pot meal!

There’s nothing quite like digging into a warm bowl of this dish, filled with cheesy goodness and hearty beans. Enjoy it with your family, and watch it become a favorite!

Enjoyed this recipe? You can find the full printable version just below for your convenience!

Tips for Making the Best Crockpot Chili Mac with Beans

For the best Crockpot Chili Mac with Beans, always brown the meat first. This adds a rich flavor that really makes the dish shine.

Don’t skip the beans! They not only boost protein but also add texture. You can experiment with different types of beans to keep it interesting.

Lastly, be mindful of cooking times. If you’re in a hurry, cooking on high works well, but low and slow usually yields the best results. Trust me, the extra time allows those flavors to develop beautifully!

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Can I make this Crockpot Chili Mac with Beans vegetarian?

Absolutely! To make a vegetarian version of this Crockpot Chili Mac with Beans, simply swap the ground beef for a plant-based meat alternative or use extra beans for protein.

You can also add in your favorite vegetables, like bell peppers or zucchini, to make it even heartier.

How can I store leftovers of Crockpot Chili Mac with Beans?

Storing leftovers is super easy! Allow the chili mac to cool, then transfer it to an airtight container and refrigerate. It will stay fresh for about 3-4 days.

You can reheat it on the stovetop or in the microwave. Just add a splash of water or broth if it thickens too much while sitting in the fridge.

Serving Suggestions

When serving your Crockpot Chili Mac with Beans, I love to add a sprinkle of fresh cilantro or green onions on top for a pop of color and flavor. A dollop of sour cream or Greek yogurt is always a hit, too, bringing a creamy balance to the dish.

Pair it with a simple side salad or some warm, crusty bread to soak up all that delicious chili goodness. In our family, we often enjoy it with a side of cornbread, a tradition that always brings a smile to everyone’s face!

Don’t forget to pour a refreshing glass of iced tea or lemonade to complete the meal. It’s a comforting way to gather around the table and enjoy quality time together.