Slow Cook 3-Bean Chili (Vegetarian and Gluten Free) recipe
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Ingredients
- 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 ½ 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
Nutrition Info
- 389.7 caloriescarbohydrate: 72.6 gcholesterol: : -fat: 4 gfiber: 17.7 gprotein: 20.3 gsaturatedFat: 0.6 gservingSize: -sodium: 292.8 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Directions
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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.