Name: Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Water - 8 cups; Dry kidney beans - 1 (16 ounce) package; Whole kernel corn, drained - 1 (15.25 ounce) can; Crushed tomatoes - 1 (15 ounce) can; Dry lentils - 1 (8 ounce) package; Dry black beans - 1 (8 ounce) package; Tomato paste - 1 (6 ounce) can; White sugar - ½ cup; Chili powder - 2 tablespoons; Ground cumin - 1 tablespoon; Paprika - 1 teaspoon; Olive oil - 2 tablespoons; Onions, chopped - 3; Garlic, minced - 3 cloves

Ingredients for - Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)

1. Water 8 cups

2. Dry kidney beans 1 (16 ounce) package

3. Whole kernel corn, drained 1 (15.25 ounce) can

4. Crushed tomatoes 1 (15 ounce) can

5. Dry lentils 1 (8 ounce) package

6. Dry black beans 1 (8 ounce) package

7. Tomato paste 1 (6 ounce) can

8. White sugar ½ cup

9. Chili powder 2 tablespoons

10. Ground cumin 1 tablespoon

11. Paprika 1 teaspoon

12. Olive oil 2 tablespoons

13. Onions, chopped 3

14. Garlic, minced 3 cloves

How to cook deliciously - Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)

1 . Stage

Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.

2 . Stage

Cook on High for 6 hours.

3 . Stage

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 . Stage

Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.