Serves 4-6
[ingredients title=”Ingredients”]
- 1 tablespoon olive oil
- ½ medium yellow onion
- 2 cloves garlic, minced
- 1 15 ounce can kidney beans, drained
- 1 15 ounce can black beans, drained
- 1 15 ounce can pinto beans, drained
- 1 24 ounce can crushed tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
- 8 ounces elbow macaroni pasta
- 1 cup plus 1 cup sharp cheddar cheese
- 1 tablespoon fresh parsley, chopped
[/ingredients]
[directions title=”Instructions”]
- In a skillet over medium heat add the olive oil and onion. Cook until the onion starts to get translucent, about 5-8 minutes. Add the garlic and cook for 1 additional minute.
- Add the onion mixture, kidney beans, black beans, pinto beans, crushed tomatoes, chili powder, cumin, salt, black pepper, and vegetable broth to the slow cooker. Combine the ingredients and turn on high for 2-3 hours.
- Add the macaroni and stir then cook for an additional 20-45 minutes, until the noodles are al dente. Then add in 1 cup cheddar cheese.
- Serve and top with the remaining cheese and parsley.
[/directions]
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #Vegetarian, #NationalSlowCookingMonth, #SlowCookerVegetarianChiliMac
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Tomorrow is National Hot Pastrami Sandwich Day. Ingredients for tomorrow’s recipe are listed below:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ inch slice of yellow onion
- 1 cup low sodium beef broth
- 1 pound cooked, sliced beef pastrami
- 4 slices plus 4 slices rye bread
- 8 slices Havarti cheese
- 8 dill pickle slices
- 2 tablespoons Dijon mustard
- Butter for grilling
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