Ingredients
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1/2 (12 oz) pkg frozen diced onions, thawed
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3/4 (12 oz) frozen diced green peppers, thawed
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1 (15.5 oz) can dark red kidney beans, drained and rinsed
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1 (15.5 oz) can ow-sodium black beans, drained and rinsed
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2 (10 oz) cans diced tomatoes with mild green chilies
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1/2 (8 oz) pkg cream cheese
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1 tsp sweet paprika or 1 (1 oz) packet Nature's Promise® Chili Seasoning
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2 cups low-sodium vegetable broth
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12 oz dry elbow pasta
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2 cups shredded Cheddar cheese, divided
For Serving:
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Sour cream
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Chopped green onions
Steps
1
To a 5-qt. slow cooker, add onions, peppers, beans, diced tomatoes with chilies, cream cheese, paprika and broth. Season with salt and pepper. Stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
2
When ready to serve, stir in dry elbow pasta and cook on high until pasta is fully cooked, 30 minutes, stirring halfway through. Stir in cheese and let melt. Garnish with sour cream and green onions to serve.
Tips
If you can’t find chili seasoning, make your own by combining 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp cayenne pepper.
