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Easy Slow Cooker Vegan Chili Mac

This Vegan and Gluten Free Chili Mac is the perfect combination of two comfort food favorites.
5 from 8 votes
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Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 6
Calories: 488kcal
Author: Tori

Ingredients

  • 1 ½ Tbsp shallot-infused olive oil (or: oil of choice and 1 tsp onion powder)
  • 1 Tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp crushed red pepper (optional- adds mild spice)
  • ½ tsp ancho chili powder
  • ¼ tsp fresh cracked black pepper
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes
  • ½ cup corn (canned or frozen)
  • 1 15 oz can light red kidney beans , drained and rinsed
  • 1 15 oz can dark red kidney beans , drained and rinsed
  • 1 15 oz can pinto beans , drained and rinsed
  • 1 bell pepper , any color, diced
  • 2 cups unsalted vegetable stock
  • 8 oz chickpea rotini noodles (or rotini of choice)
  • salt to taste
  • 1 7.1 oz bag cheddar style shreds (or: shredded cheddar for non-vegan)

OPTIONAL TOPPINGS (per bowl):

  • 1 handful corn chips
  • 1 lime wedge
  • 1 dollop vegan sour cream (or sour cream for non-vegan)
  • 1 tsp fresh chives

Equipment

Slow Cooker

Instructions

  • Bloom: Turn slow cooker on high. Add oil, chili powder, smoked paprika, cumin, red pepper, ancho chili powder and black pepper. Allow oil and spices to heat while preparing other ingredients.
  • Combine: Once spices are fragrant, add the tomato sauce, diced tomatoes, corn, beans, diced bell pepper, and vegetable stock (Do NOT add the noodles at this time).
  • Cook: Slow cook on high for 4-5 hours or on low for 8-10 hours.
  • Boil: About 10 minutes before ready to eat, turn slow cooker back up to high (if not already on high). Add uncooked noodles and stir to combine. Allow to cook until noodles are tender, about 8-10 minutes.
  • Serve: Top each bowl with shredded cheddar and other desired toppings.
  • Store: This chili stores well in the fridge for up to five days. To freeze, do not add the noodles and allow to cool before storing in the freezer for up to 3 months.

Notes

  • Salt to taste and depending on your nutritional needs. I have found that if I use unsalted stock with salt-containing tomato sauce and diced tomatoes, the recipe is plenty salted. If all ingredients are unsalted, about ½ tsp salt is sufficient to enhance the flavors. 
  • This recipe yields about six ~1 ¾ cup bowls of chili mac

Nutrition

Nutrition Facts
Easy Slow Cooker Vegan Chili Mac
Amount Per Serving (1 bowl)
Calories 488 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Monounsaturated Fat 2g
Sodium 675mg29%
Potassium 3866mg110%
Carbohydrates 82g27%
Fiber 66g275%
Sugar 12.8g14%
Protein 23g46%
Vitamin A 669IU13%
Vitamin C 62mg75%
Calcium 512mg51%
Iron 115mg639%
* Percent Daily Values are based on a 2000 calorie diet.
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