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As the temperature drops and the days grow shorter, many people find themselves craving comforting, hearty meals that not only warm the body but also the soul. One dish that perfectly embodies this sentiment is the casserole—an all-in-one meal that brings together a medley of ingredients into a harmonious blend. Enter the Hearty Crockpot Chili Pasta Casserole, a delightful fusion of chili flavors and pasta textures that promises to satisfy the hungriest of appetites.

Crockpot Chili Pasta Casserole

Warm up your evenings with the Hearty Crockpot Chili Pasta Casserole, a delicious one-pot meal perfect for busy nights. This comforting dish combines savory ground meat, hearty beans, and uncooked pasta, all simmered together in a flavorful sauce. Packed with nutrients and incredibly customizable, it’s an excellent way to use up leftovers. Easy to prepare, this casserole will fill your home with inviting aromas and bring everyone to the table for a satisfying meal.
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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 (with juice)

1 can (8 oz) tomato sauce

1 cup beef or vegetable broth

2 cups uncooked pasta (elbow macaroni or penne work well)

2 tablespoons chili powder

1 tablespoon 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 favorite blend)

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

Instructions
 

In a skillet over medium heat, brown the ground beef (or turkey) with the diced onion until cooked through. Drain excess fat and add minced garlic. Cook for another 1-2 minutes until fragrant.

    Transfer the meat mixture to the crockpot. Stir in the kidney beans, black beans, diced tomatoes (with juice), tomato sauce, and broth.

      Mix in the uncooked pasta, chili powder, cumin, smoked paprika, garlic powder, onion powder, and season with salt and pepper. Stir until combined.

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

          About 15 minutes before serving, sprinkle the shredded cheese evenly over the top. Cover and let the cheese melt.

            Serve hot, garnished with optional toppings like sour cream, jalapeños, green onions, and cilantro.

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