New Cookbook Features Slow‑Cooker Chili‑Mac Fusion On February 2, 2026, Brittany Mullins released a chili‑mac recipe in her “Mostly Veggies” cookbook, blending classic chili with macaroni‑and‑cheese in a slow‑cooker format and targeting health‑conscious home cooks [1]. The dish is positioned as a “best of both worlds” meal that remains nutrient‑dense while delivering familiar comfort‑food flavors [1]. Mullins, a recipe developer and photographer who runs the “Eating Bird Food” website, brings her marketing and health‑coaching background to the recipe’s development [1].

Ingredient List Prioritizes Vegetables and Plant‑Based Protein The recipe serves six and calls for a medium yellow onion, garlic, red or orange bell pepper, canned pinto and kidney beans, frozen corn, diced tomatoes, vegetable broth, chili powder, cumin, oregano, salt, pepper, chickpea elbow‑pasta, and shredded cheddar cheese, with optional plant‑based cheese and green‑onion garnish [1]. Each serving provides 424 calories, 59 g carbohydrates, 25 g protein, 13 g fat, 14 g fiber, and 7 g sugar, reflecting a balanced macronutrient profile [1]. Mullins emphasizes the recipe’s vegetable density and inclusion of chickpea pasta to boost fiber and protein without sacrificing taste [1].

Cooking Process, Storage Guidance, and Nutritional Details Outlined Cook the vegetables, beans, corn, tomatoes, broth, and spices on high for 3–4 hours or low for 6–8 hours, then add the pasta and continue on low for 20 minutes before stirring in cheese and serving [1]. Portion the chili‑mac into six containers; it refrigerates up to five days or freezes for three months, with reheating instructions for stovetop or microwave [1]. The article supplies a full nutrition breakdown per serving, reinforcing the dish’s suitability for meal‑prep and balanced diets [1].