CrockPot Chili Mac - Gluten & Dairy Free - Vegan

Let's be real. I hated photographing this meal. Not because it didn't taste good, because it tasted amazing, just because gluten free pasta doesn't hold after a day and looks like mush.

So.
Don't let this icky looking photo job persuade you from making this meal because it's good. I promise!

My husband took the leftovers to work and as he was eating lunch his boss came by and told him that his wife needs to make enough for everyone. Nothing says proud wife moment like you husbands dinner leftovers being the envy of his work office. ;)





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CrockPot Chili Mac - Gluten & Dairy Free - Vegan
Set and forget this Gluten and Dairy Free Vegan Chili Mac!
Ingredients
  • 1 small/medium diced Onion
  • 1 chopped Bell Pepper (red or green)
  • 15oz can, drained Pinto Beans
  • 15oz can, drained Kidney Beans
  • 28oz canned Crushed Tomatoes
  • 1 and 1/2 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 2 cups Vegetable Broth
  • 8oz Gluten Free Elbow Pasta
  • 1 package Dairy Free Cheddar Cheese
Instructions
Throw all the ingredients in the crockpot EXCEPT the pasta and cheese Cover and cook 4 hours on high OR 6-8hours on low. At the end of the cooking cycle. turn up the crockpot to high (if not already there) and add pasta. Stir and cover till pasta is soft.When pasta has absorbed the liquid, add cheese to desired taste (the more the creamier). Save a little to top the pasta and beans. Cover and let it sit for 5 minutes to let the cheese melt
Details
Prep time: Cook time: Total time: Yield: 6 - 8 Serving




Happy Cooking Friends!

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