Slow-Cooker Three-Bean Chili Mac

4.6
(5)
3 Reviews

Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. If you can’t find hot tomato sauce, regular canned tomato sauce with a tablespoon of chili powder mixed in is a good substitute. You can cook the pasta separately and add it in at the end of cooking, or use our alternative method and cook the pasta in the slow cooker with a few adjustments listed below.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on March 6, 2024
Tested by
Melissa Gray
Melissa Gray
Tested by Melissa Gray

A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Slow-Cooker Three-Bean Chili Mac
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:
15 mins
Total Time:
3 hrs 20 mins
Servings:
8
Nutrition Profile:
Sesame-Free Diabetes-Friendly Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Gut Healthy
the ingredients to make the Slow-Cooker Three-Bean Chili Mac

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Cook Mode (Keep screen awake)

Ingredients

  • 2 (14-ounce) packages frozen tricolor bell peppers

  • 1 (15-ounce) can no-salt-added red kidney beans, rinsed 

  • 1 (15-ounce) can no-salt-added pinto beans, rinsed

  • 1 (15-ounce) can no-salt-added black beans, rinsed

  • 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained

  • 1 cup shredded Mexican-blend cheese, divided

  • 1/2 cup unsalted vegetable broth

  • 1/2 cup canned hot tomato sauce (see Tip, above)

  • 1/2 cup evaporated milk

  • 4 ounces reduced-fat cream cheese

  • 2 tablespoons low-sodium chili seasoning mix 

  • 1 tablespoon cornstarch

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 5 cups hot cooked whole-wheat elbow macaroni 

  • 1/2 cup sliced scallions, plus more for garnish

Directions

  1. Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.

    a step in making the Slow-Cooker Three-Bean Chili Mac

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  2. Cover and cook on High for 3 hours.

  3. Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.

    a step in making the Slow-Cooker Three-Bean Chili Mac

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Alternative Method

Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.

Step 2: Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.

Step 3: Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.

Nutrition Information

Serving Size: about 1 1/2 cups

Calories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg

EatingWell.com, March 2024

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