Slow Cooker Chronicles – Vegeterian Chili



This recipe goes great with Biscuits, makes about 7 servings with 233 calories per serving. Side note: Supplement this with proteins for a more balanced diet.


Totally Biased Nigerian + American Rating: 4 out of 5



Ingredient Amount
Stewed Tomatoes 2 15oz cans
Kidney Beans 1 15 oz can
Pinto Beans 1 15 oz can
Onion 1
Green Bell Pepper 1
Chili Powder 1 tbsp
Water 1 cup
Elbow Macaroni 1 7oz package
Butter 1/4 cup


Pre-Cook (~6 minutes)

  1. Vegetable preparation
    1. Chop the onion
    2. Drain and rinse the kidney beans
    3. Seed and chop the bell peppers
  2. Combine in slow cooker
    1. Tomatoes
    2. Kidney Beans
    3. Pinto Beans (with liquid)
    4. Onions
    5. Bell Peppers
    6. Chili powder
    7. Water

Slow Cooking (2 hours [HIGH] or 4 hours and 30 minutes [LOW])

  1. Cover the slow cooker and cook on
    1. LOW for 4.5 hours OR
    2. HIGH for 2 hours
  2. Leave slow cooker on warm

Stove Cooking (about 20 minutes)

  1. Cook macaroni as follows (or using package directions)
    1. Bring 4 cups of water to boil in covered pan
    2. Place macaroni in the pot and leave pan uncovered
    3. Cook for about 10 minutes or until macaroni softens
  2. Drain macaroni
  3. Melt the butter
  4. Stir melted butter into macaroni

Final Step

  1. Fold macaroni and butter mixture into the chili


My cousins were coming to our place for the first time and one of them is vegetarian. My “98% carnivorous – 2% herbivorous” brain clicked into “How-Do-I-Make-This-Work” gear. Suffice to say everything worked out well.

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