This hearty vegetarian chili is packed with flavor and perfect for a cozy meal.
Chop the onion, bell pepper, carrot, and celery into small pieces.
Uniformly chopped vegetables ensure even cooking and a pleasant texture.
Combine the diced tomatoes, kidney beans, pinto beans, and chopped vegetables in the slow cooker.
Rinse canned beans to reduce sodium content and enhance flavor.
Add the chili powder, oregano, basil, and black pepper to the slow cooker and stir well.
Adjust the seasoning to your taste preference, adding more spice if desired.
Cook the mixture on low for 4-5 hours or on high for 2-3 hours.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the macaroni according to the package instructions, then drain and mix in the butter.
Use whole wheat pasta for added fiber and a nutty flavor.
Fold the cooked macaroni into the chili mixture and stir gently to combine.
Ensure the macaroni is well coated with the chili for a cohesive dish.
Serve the chili hot, optionally garnished with shredded cheese or fresh herbs.
Pair with a slice of crusty bread or a dollop of sour cream for added indulgence.
