Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Description
Kidney beans, black beans, and lentils combine for a 3-bean meatless chili that spends all day in the slow cooker.
Ingredients
•
8 cups water
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1 (16 ounce) package dry kidney beans
•
1 (15 1/4 ounce) can whole kernel corn, drained
•
1 (15 ounce) can crushed tomatoes
•
1 (8 ounce) package dry lentils
•
1 (8 ounce) package dry black beans
•
1 (6 ounce) can tomato paste
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1/2 cup white sugar
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon paprika
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2 tablespoons olive oil
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3 onions, chopped
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3 cloves garlic, minced
Directions
1
Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
2
Cook on High for 6 hours.
3
Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
4
Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.