Slow Cooker Vegetarian Chili Mac

INGREDIENTS

medium onion, chopped

red bell pepper, chopped

15 oz

can pinto beans, rinsed and drained

15 oz

can kidney beans, rinsed and drained

28 oz

can crushed tomatoes

1 1/2 tbsp

chili powder

2 tsp

cumin

1/2 tsp

salt

1/8 tsp

black pepper

2 cups

vegetable broth

8 oz

whole wheat elbow macaroni pasta (uncooked)

1 1/2 cups

cheddar cheese, divided (or Monterey jack or mozzarella)

chopped green onions, for serving