Slow Cooker School Lunch Chili

Chili Mac & Cheese Delight is a soul-satisfying dish that beautifully marries the robust flavors of chili with the creamy, comforting texture of mac and cheese. This recipe is an ideal choice for busy weeknights when time is of the essence, or for cozy weekends when you crave a meal that warms both the stomach and the heart. The combination of spices, tender pasta, and melted cheese makes this dish not just a meal, but an experience that delights the senses and brings families together around the dinner table.

Discover the ultimate comfort food with Chili Mac & Cheese Delight! This hearty dish combines the rich flavors of chili with the creamy goodness of mac and cheese, making it perfect for busy weeknights or cozy weekends. Easy to prepare, it's a great way to gather around the table with family and friends. Whether you prefer a classic recipe or want to customize it to fit your dietary needs, this delightful meal promises to warm your heart and satisfy your cravings. Try it today!

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Ingredients

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

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

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

1 can (28 oz) crushed tomatoes

1 can (8 oz) tomato sauce

2 cups beef or vegetable broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for heat)

Salt and pepper to taste

2 cups elbow macaroni

2 cups shredded cheddar cheese

1/4 cup chopped fresh cilantro or green onions for garnish (optional)

Instructions

Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary.

Sauté Vegetables: Add the diced onion, minced garlic, and bell pepper to the skillet with the meat. Sauté for about 5 minutes or until the vegetables are soft.

Transfer to Slow Cooker: In a slow cooker, combine the cooked meat and vegetable mixture with the kidney beans, black beans, crushed tomatoes, tomato sauce, broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.

Cook: Set the slow cooker on low for 6-8 hours or high for 3-4 hours.

Add Pasta: About 30 minutes before serving, stir in the elbow macaroni. If needed, add more broth to keep the mixture from becoming too thick.

Cheesy Finish: Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy.

Serve: Ladle the chili mac into bowls, garnishing with cilantro or green onions if desired. Enjoy this hearty dish!

Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings