Slow Cook 3-bean Chili (vegetarian And Gluten-free)

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• 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.