A new twist on chili combines it with mac and cheese for a veggie-packed meal. This recipe from Brittany Mullins' cookbook "Mostly Veggies" uses a slow cooker to make preparation easy. Ingredients include onion, garlic, bell pepper, canned beans, corn, tomatoes, and chickpea pasta. Simply add everything to the slow cooker, cook for several hours, then add pasta and cheese. The dish can be served immediately or stored for later. It’s a convenient, healthy option that’s perfect for meal prep. Enjoy it topped with extra cheese and green onions for added flavor.
