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Welcome!

Welcome to OKCVeggie.com. I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.

Enjoy!

Recipe: Slow Cooker Chili Cheese Pasta

Recipe: Slow Cooker Chili Cheese Pasta

Is there a better flavor combo than chili + cheese, especially for fall? I love this recipe because of its creative use of chili and the fact that it’s a slow cooker recipe, so duh, it’s super easy. You can even prep the ingredients ahead of time and throw them in the pot when you’re ready. Save this recipe to your list, because I guarantee it will be a smash hit at your next Super Bowl party.

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Beans, red bell pepper, onion, garlic, crushed tomatoes, vegetable broth and several spices simmer for hours to become a tasty brew. The pasta is added in the last 15-20 minutes and cooks in the pot, soaking up all the flavors. Mix in some cheese, top with green onions and sour cream, and you’re good to go!

As always, when choosing ingredients for recipes, I try to keep it as healthy as possible. Both the cheese and the sour cream are the low-fat versions, and we went with gluten free Ancient Harvest Supergrain Pasta Garden Pagodas instead of traditional pasta. I love Ancient Harvest brand because their products’ texture is super similar to regular pasta. Plus, these Garden Pagodas have tons of folds and ridges and absorb so much chili goodness!

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INGREDIENTS

  • Yellow onion, chopped

  • 4 cloves garlic, minced

  • Red bell pepper, chopped

  • 15 oz. can pinto beans, drained

  • 15 oz. can kidney beans, drained

  • 28 oz. can crushed tomatoes

  • 2 c. vegetable broth

  • 2 T. chili powder

  • 2 t. cumin

  • Salt & pepper to taste

  • 8 oz. box of pasta (I recommend Ancient Harvest Supergrain Pasta Garden Pagodas)

  • Low-fat Mexican cheese

  • Lite sour cream + chopped green onions for serving

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STEPS

1) Add all ingredients except the pasta, cheese, green onions and sour cream to a slow cooker (I suggest using a liner for easy clean-up). Stir to combine. Cover and cook on high for four hours or on low for about seven hours. Towards the end, you might take the lid off to allow the chili to thicken up a bit.

2) Pour in the pasta and stir to combine. Cook on high for 15 minutes or until the pasta is fully cooked.

3) Stir in about a cup of cheese.

4) Serve and top with additional cheese, sour cream and green onions if desired!

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Restaurant: Oren

Restaurant: Oren

Restaurant: Aurora Breakfast, Bar & Backyard

Restaurant: Aurora Breakfast, Bar & Backyard