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If you’re searching for a cozy, hearty dish that’s perfect for busy weeknights, look no further than this Slow Cooker Chili Mac! Combining the comforting elements of classic chili and creamy macaroni and cheese, this dish is a one-pot wonder that will satisfy even the hungriest of appetites. With just a few simple ingredients and minimal prep time, you can set it and forget it, letting the slow cooker work its magic while you attend to other tasks.

Slow Cooker Chili Mac: Weeknight Hearty Bowlful

Discover the ultimate comfort food with this Slow Cooker Chili Mac recipe! Perfect for busy weeknights, this one-pot dish combines hearty chili and creamy macaroni for a filling meal that satisfies everyone's cravings. Simply toss ground meat, beans, tomatoes, and spices into your slow cooker, and let it work its magic. Customize it with veggies and toppings to suit your family's taste. It's an easy, versatile recipe that will become a weeknight favorite. Enjoy a warm bowl of this delicious dish that will keep you cozy and content!
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Ingredients
  

1 lb ground beef (or turkey for a healthier choice)

1 medium onion, chopped

3 cloves garlic, finely minced

1 bell pepper, chopped (any variety)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

2 cups beef broth (or vegetable broth)

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

2 cups macaroni pasta

1 cup shredded cheddar cheese (plus extra for topping)

Fresh cilantro or parsley, for garnishing (optional)

Instructions
 

In a skillet over medium heat, cook the ground beef (or turkey) until browned all the way through. Drain excess fat and transfer the meat to the slow cooker.

    Incorporate the chopped onion, minced garlic, and bell pepper into the slow cooker with the meat. Mix well.

      Add the kidney beans, black beans, diced tomatoes with green chilies, and beef broth. Stir everything together thoroughly.

        Season with chili powder, cumin, smoked paprika, salt, and black pepper. Combine to ensure the spices are well mixed into the blend.

          Set the slow cooker to low and let it cook for 6 hours, allowing the flavors to develop and combine.

            About 30 minutes prior to serving, stir in the macaroni pasta. If the chili appears too thick, add a little additional broth or water to reach your preferred consistency.

              When the pasta is soft and cooked, sprinkle the shredded cheddar cheese over the chili mac. Stir until the cheese melts and is fully incorporated.

                Serve warm, garnishing with fresh cilantro or parsley if you like, and add extra cheese on top for a cheesy touch.

                  Prep Time: 15 min | Total Time: 6 hr 30 min | Servings: 6