Healthy Recipes Lifestyle Diets Gut Healthy Slow-Cooker Three-Bean Chili Mac 4.6 (8) 6 Reviews Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. If you can’t find hot tomato sauce, regular canned tomato sauce with a tablespoon of chili powder mixed in is a good substitute. You can cook the pasta separately and add it in at the end of cooking, or use our alternative method and cook the pasta in the slow cooker with a few adjustments listed below. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on March 6, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Active Time: 15 mins Total Time: 3 hrs 20 mins Servings: 8 Nutrition Profile: Gut Healthy Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 2 (14-ounce) packages frozen tricolor bell peppers 1 (15-ounce) can no-salt-added red kidney beans, rinsed 1 (15-ounce) can no-salt-added pinto beans, rinsed 1 (15-ounce) can no-salt-added black beans, rinsed 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained 1 cup shredded Mexican-style cheese blend, divided 1/2 cup unsalted vegetable broth 1/2 cup canned hot tomato sauce (see Tip, above) 1/2 cup evaporated milk 4 ounces reduced-fat cream cheese 2 tablespoons low-sodium chili seasoning mix 1 tablespoon cornstarch 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground pepper 5 cups hot cooked whole-wheat elbow macaroni 1/2 cup sliced scallions, plus more for garnish Directions Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Cover and cook on High for 3 hours. Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Alternative Method Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.Step 2: Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.Step 3: Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired. EatingWell.com, March 2024 Save Rate Print Nutrition Facts (per serving) 436 Calories 12g Fat 66g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 1/2 cups Calories 436 % Daily Value * Total Carbohydrate 66g 24% Dietary Fiber 16g 58% Total Sugars 12g Added Sugars 0g 0% Protein 22g 44% Total Fat 12g 15% Saturated Fat 6g 28% Cholesterol 30mg 10% Vitamin A 205µg Vitamin C 171mg 190% Vitamin D 0µg Vitamin E 3mg 21% Folate 192µg Vitamin K 31µg Sodium 435mg 19% Calcium 300mg 23% Iron 6mg 32% Magnesium 133mg 32% Potassium 1228mg 26% Zinc 3mg 29% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.