This hearty Crockpot Chili Mac with Beans combines rich chili flavors with creamy mac and cheese in a single pot, making it the perfect family-friendly meal for busy weeknights!
Total Time:4 hours
Yield:6-8 servings
Ingredients
1 lb ground beef (or turkey/plant-based)
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth (or chicken/vegetable broth)
1 ½ cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Instructions
Brown the ground beef with the diced onion and minced garlic in a skillet. Drain excess fat and transfer to the slow cooker.
Add kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Stir well.
Cook on low for 6 hours or high for 3 hours.
About 30 minutes before serving, stir in uncooked elbow macaroni.
Once pasta is tender, sprinkle cheddar cheese on top and cover until melted.
Notes
Feel free to add your favorite beans or adjust the spices to your liking.
Serve with a side salad or cornbread for a complete meal.
