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Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
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Prep Time:
20 minutes
Cook Time:
600 minutes
Total Time:
620 minutes
Slow-cooked 3-bean chili with kidney beans, black beans, and lentils.
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
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 onions, chopped
  • 3 cloves garlic, minced
Instructions:
  • Combine water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika in a slow cooker, gently stirring to mix well.
  • Cook on High for 6 hours to develop rich flavors and tender textures.
  • In a large skillet over medium heat, sauté onions and garlic in olive oil until onions are translucent, for about 5 minutes. Add mixture to the chili.
  • Simmer the chili on Low until the beans are perfectly tender, for an additional 4 to 6 hours.

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