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When it comes to comfort food, few dishes can compete with a hearty casserole that warms the soul and fills the stomach. The Hearty Crockpot Chili Pasta Casserole is one such dish, offering a delightful blend of flavors and textures that makes it ideal for family dinners or gatherings with friends. Combining the rich, savory notes of chili with the satisfying chewiness of pasta, this recipe is a one-pot wonder that simplifies meal preparation while delivering a taste that everyone will love.

Crockpot Chili Pasta Casserole

Discover the warmth of home-cooked comfort with Hearty Crockpot Chili Pasta Casserole. This one-pot wonder combines the savory goodness of chili with the chewiness of pasta, making it a family favorite for dinners and gatherings. Perfect for busy nights, just prep your ingredients, set the slow cooker, and let it do the magic. With healthy swaps and customizable flavors, it’s a dish that will leave everyone asking for seconds. Enjoy a delicious meal that brings loved ones together!
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Ingredients
  

1 pound ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (including juice)

1 can (8 oz) tomato sauce

1 cup beef or vegetable broth

2 cups uncooked pasta (elbow macaroni or penne are great options)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, pepper jack, or your preferred blend)

Optional Toppings: sour cream, sliced jalapeños, chopped green onions, fresh cilantro

Instructions
 

Brown the Meat: In a large skillet over medium heat, add the ground beef (or turkey) and diced onion. Cook until the meat is browned and cooked through, about 5-7 minutes. Drain any excess fat. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

    Combine in Crockpot: Transfer the meat and onion mixture to your crockpot. Add the drained kidney beans, black beans, diced tomatoes (with their juice), tomato sauce, and broth. Stir well to combine all ingredients evenly.

      Add Pasta and Spices: Add the uncooked pasta to the crockpot. Sprinkle in the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and season with salt and pepper to taste. Stir thoroughly to ensure everything is well mixed.

        Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. Check for doneness periodically, ensuring the pasta is tender and the chili is bubbling.

          Melt the Cheese: Approximately 15 minutes before you’re ready to serve, evenly sprinkle the shredded cheese over the top of the casserole. Cover the crockpot again and let the cheese melt beautifully.

            Serve and Garnish: Dish out the warm casserole into bowls. Top each serving with optional garnishes such as a dollop of sour cream, sliced jalapeños, chopped green onions, and fresh cilantro for extra flavor and flair.

              Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6-8

                - Presentation Tips: For an enticing presentation, serve in rustic bowls and add a sprinkle of chopped cilantro on top for a burst of color. Consider placing tortilla chips on the side for added crunch!