Slow Cooker Mexican Style Chili Mac Recipe

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This clean eating slow cooker Mexican style chili mac is a delicious twist on a family, homestyle classic!

A while back, I did a recipe for Chili Mac. It was enjoyed by all and I’ve always thought about making it again. So I did. Only this time…

I tried it Mexican-style.

Clean Eating Slow Cooker Mexican Style Chili Mac

Man, oh man, this is now my absolute, favorite chili mac recipe. Mini Chef told me I could make him this for dinner every single night if I wanted to, and to be honest, I ate it several nights in a row and didn’t get tired of it, so he may be on to something.

Not that eating the same thing over and over is ever a good idea, but some days, it’s just nice to know that dinner is in the fridge, even if it’s the same thing you had for dinner last night.

Notes on the recipe: It may seem like you are adding a lot of spices to this, but it’s been my experience that spices can sometimes get a bit dull in flavor when using a slow cooker. Particularly if you are not using any processed ingredients. So don’t be shy with the spices. And feel free to stir in a bit more when it’s done cooking. I ended up adding more garlic and cumin, but you can adjust to taste. This is wonderful topped with fresh cilantro!

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

SLOW COOKER MEXICAN STYLE CHILI MAC RECIPE:

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Clean Eating Slow Cooker Mexican Style Chili Mac

Slow Cooker Mexican Style Chili Mac

A delicious twist on a family, homestyle classic!
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 12 servings (approximate)
Calories: 257kcal
Author: The Gracious Pantry

Ingredients

  • 1 ½ cups chopped red onion
  • 1 tbsp. coconut oil (or any oil will do)
  • 1 lb. ground turkey
  • 15 oz. can black beans (do not drain or rinse – no sugar added)
  • 2 cups coarsely chopped tomatoes
  • 2 cups frozen, organic corn
  • 1 cup chopped red bell pepper
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. chili powder
  • 2 tbsp. ground cumin
  • ¾ lb. whole grain pasta (I used rotini)
  • salt and pepper to taste at serving
  • chopped, fresh cilantro (optional for garnish)

Instructions

  • Sauté the onions in the oil using a large skillet.
  • Once soft, add in the turkey, and cook until just browned
  • Pour the contents of the pan into your slow cooker.
  • Add the rest of the ingredients and stir well to combine.
  • Cook on low for 4 -5 hours.
  • In the last ½ hour of cooking, stir in the dry pasta.
  • Stir again at 15 minutes, and continue cooking until the pasta is cooked through. (About another 15 minutes)

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 42g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 597mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1435IU | Vitamin C: 23.8mg | Calcium: 75mg | Iron: 4.6mg

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17 Comments

  1. Erin Davis says:

    Hi! I’m making them actually right now. do I need to add water to the crock pot?

    1. The Gracious Pantry says:

      Erin – No, no water required. Just follow the recipe as is.

  2. Roni Palmer says:

    I’m going to make this this week, I make my own beans so they don’t have any water in them, should I add in like a cup or so of water since I won’t have the water from the beans?

    1. The Gracious Pantry says:

      Roni – I would say maybe about 1/2 a cup, yes.

  3. Can anyone tell me for the 3/4 cup pasta rotini how much is that? A box? A few cups? And am I supposed to add water at this point?

    1. The Gracious Pantry says:

      Angel – I’m not sure what you mean. It’s 3/4 pound pasta. Pasta typically comes in 1 pound packages. I used 3/4 of a package for this.

  4. I made this 2 nights ago and it was great- very tasty and slightly reminiscent of Hamburger Helper ( in a good way if that is possible) I upped the amount of spices, and found. The end flavour was good but not overpowering. I admit I panicked a bit at not adding more liquid when I added the pasta, but I stuck to the recipe completely and was very pleased with the results! I will make again and attempt to freeze a few portions of it…curious to see if it freezes well!

    1. The Gracious Pantry says:

      Jenn – Glad you liked it! It should freeze just fine too. Enjoy! 😀

  5. Tiffany- all I have on hand is whole wheat spaghetti. Will this work the same? Am also weary about not adding liquid, but will stick to the recipe!

    1. The Gracious Pantry says:

      Rachel – It should work, but I would add it maybe 15 minutes before cooking time is done instead of 30 minutes. Even if you have to cook it a little longer, at least you won’t risk overcooking it.

  6. That did the trick! Thank you. It’s really good!

    1. The Gracious Pantry says:

      Rachel – Awesome! Glad you enjoyed it!

  7. Jeannette says:

    Sounds delicious. I hope I didn’t miss it but I scanned the whole recipe and wonder if the cooking time should be on high or low on the slow cooker. Thanks!

  8. Jeannette says:

    Of course I find it after I post a comment. Low. Thanks, sorry 🙂

    1. The Gracious Pantry says:

      Jeannette – No worries! Glad you found it! 🙂

  9. I’m thinking of trying this with gluten free pasta. Most likely Trader Joe’s black bean rotini. Do you think this will work? Should I only put it in for the time allotted on the packed recipe?

    1. The Gracious Pantry says:

      Jenna – That would be my guess, yes. I have never tried it so it’s hard for me to say.

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