Slow Cooker Chili Macaroni

 

Prep Time: 15 min
Cook Time: 3-4 hr
Servings: 4-6

Ingredients:

• 1 pound lean ground beef
• 2 tsp Kashmiri Chili Powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tbsp minced garlic
• 2 cups uncooked elbow macaroni
• 1 (14/5 ounce) can diced fire roasted tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup vegetable or beef broth
• 1 cup shredded cheese

Directions:

1. Add ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook for 8-10 minutes, breaking up the meat, or until beef is no longer pink. Drain excell liquid from the pan.
2. Add onion, red bell pepper, green bell pepper, and garlic to the skillet and cook for 5 minutes.
3. Add cooked beef and vegetables to a 6-quart slow cooker. Mix in macaroni, tomatoes, black beans and broth.
4. Cover and cook on low for 3-4 hours or high for 1-2 hours (or until pasta is tender). Stir contents every hour or 30 min.
5. Sprinkle cheese on top, cover slow cooker with lid and cook for an additional 15 minutes, or until cheese is melted and serve.

1 serving: 10.2 ounces

440 calories

(48.9 C / 13.2 F / 31.5 P)