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Sep 24, 2021 2 min read

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

Ingredients:

  • 1 large onion, chopped
  • 2 stalks of celery, thinly sliced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 medium zucchini, chopped
  • 2 cups of vegetable broth
  • ¼ cup of tomato paste
  • 1 15-ounce can of black beans
  • 1 15-ounce can pinto beans
  • 1 15-ounce can of garbanzo beans
  • 2 14-ounce cans of stewed tomatoes, Mexican-style tomatoes, or fire-roasted tomatoes
  • 2 tablespoons of chili powder
  • ¼ teaspoon of black pepper
  • Salt to taste
  • 1 teaspoon of oregano
  • 2 teaspoons of cumin
  • 1 package of Great Low-Carb Pasta Elbows
  • 8 ounces (2 cups) of shredded jack, cheddar, or Mexican blend cheese
  • (Optional for serving) thinly sliced green onion, more cheese, cashew halves, plain Greek yogurt.

Instructions:

  1. Add the vegetables, broth, tomato paste, beans, tomatoes, and spices to a slow cooker and stir until the tomato paste is blended.
  2. Cook on high heat for 4 hours or on low heat for 6 hours.
  3. Add the Great Low-Carb Pasta Elbows and stir. Cook on high for 15 to 20 minutes, or until pasta is al dente.
  4. Stir in half of the cheese (1 cup). Turn off the heat.
  5. Place the chili in bowls and top with the remaining cheese and any toppings, such as green onion, cashew halves, or Greek yogurt.
  6. Serve and enjoy!
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