Slow Cooker Chili Mac

While Slow Cooker Chili is an amazing and easy dinner by itself, sometimes you have to up your game just a bit! This Slow Cooker Chili Mac is a hearty, filling dinner that your family will request again and again!

Servings

Calories 409kcal

Author Jennifer Draper

Ingredients

Chili:

1 pound ground turkey
15 oz canned light red kidney beans, drained and rinsed
28 oz canned diced tomatoes
15 oz tomato sauce
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 teaspoon chipotle chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried cilantro

Pasta:

12 oz dried elbow noodles

Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup shredded colby jack or cheddar jack cheese (4 oz)

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Instructions

Brown ground turkey in skillet over medium high heat (or use multi-cooker)
Transfer to slow cooker
Add beans, tomatoes, tomato sauce and seasoning and stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Cook noodles according to package directions, ensure they are fully drained of excess water and add to cooked chili in slow cooker
Melt butter in saucepan over medium high heat
Whisk in flour until smooth
Slowly pour in milk while whisking to ensure a smooth mixture, then continue to whisk as the sauce simmers for about 3-4 minutes, becoming slightly thick
Stir in cheese until smooth and remove from heat
Pour into slow cooker and stir to combine everything
Put the cover back on and let it all sit on low or warm for about 20 minutes to thicken before serving

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