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Thursday, August 25, 2016

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.

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