Slow-Cooker Three-Bean Chili Mac

eatingwell.com

Sue Smith

2 (14-ounce) packages frozen tricolor bell peppers

1 (15-ounce) can no-salt-added red kidney beans, rinsed

1 (15-ounce) can no-salt-added pinto beans, rinsed

1 (15-ounce) can no-salt-added black beans, rinsed

1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained

1 cup shredded Mexican-blend cheese, divided

½ cup unsalted vegetable broth

½ cup canned hot tomato sauce (see Tip, above)

½ cup evaporated milk

4 ounces reduced-fat cream cheese

2 tablespoons low-sodium chili seasoning mix

1 tablespoon cornstarch

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground pepper

5 cups hot cooked whole-wheat elbow macaroni

½ cup sliced scallions, plus more for garnish

Directions at eatingwell.com

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