What could be more comforting than a filling bowl of chili loaded with cheese? How about adding some pasta to the mix? And there is something else you can take comfort in: this recipe is super healthy and low in carbs. Ready?
You can still make this recipe even if you do not have a slow cooker. Just cook everything in a large pot on the stove. Bring the ingredients to a boil and simmer them for 45 minutes. In the meantime, cook the pasta. Add the pasta and cheese at the end, before serving the chili and adding toppings.
This cheesy chili mac is loaded with vegetables, antioxidants, fiber, and protein. It calls for onions, celery, bell peppers, zucchini, and canned tomatoes. You can use any color of bell pepper you like. Plus, feel free to add eggplant, spinach, or any other vegetable. The chili still comes out great!
It already has plenty of protein, too. The Great Low Carb Pasta Elbows have 12 grams per serving, and the three cans of beans plus 2 cups of cheese add quite a bit, too. If you need more protein or you like a meatier chili, just add up to 16 ounces of lean ground turkey. To keep it vegetarian, use vegetable protein or soy protein (TVP or TSP).
This recipe makes 8 servings. You can freeze any leftovers in small containers and thaw them whenever you need a quick lunch or dinner.
This recipe can be a hearty one-dish meal on its own, or you can serve it with sides. It goes well with a small green salad. Or it can be great accompanied by some fresh fruit for a contrast in flavors.
Recipe for Low-Carb Slow-Cooked Vegetarian Cheesy Chili Mac
Makes 8 servings
Prep time: 10 minutes
Cook time: 4.5 hours