Slow Cooker Vegetable Chili


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This chili has some macaroni in it for great texture and taste!

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Serving Size / Yield

6-8 servings


  • two 15-oz. cans stewed tomatoes
  • one 15-oz. can kidney beans, rinsed and drained
  • one 15-oz. can pinto beans, liquid reserved
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 Tbs. chili powder
  • one 7-oz. pkg. elbow macaroni
  • 1/4 C. butter, sliced

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In a 4- to 5-quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder, and 1 cup water.  Cover and cook on low for 4-5 hours or on high for 2 hours.  Cook macaroni according to package directions, drain, and stir butter into hot macaroni.  Fold into chili.  Serve.

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