- 8 cups water
- 1 (16 ounce) package dry kidney beans
- 1 (15.25 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
- 1/2 cup white sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 onions, chopped
- 3 cloves garlic, minced
- Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
- Cook on High for 6 hours.
- 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.
- Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
04/15/2018
recipepes.com
Slow Cook 3-Bean Chili (Vegetarian and Gluten Free), recipe
PT15M
PT1H
5
455 calories
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