This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt.
Ingredients
- 8 cups water
- 1 package dry kidney beans , 16 ounce
- 1 can whole kernel corn , 15.25 ounce
- 1 can crushed tomatoes , 15 ounce
- 1 package dry lentils , 8 ounce
- 1 package dry black beans , 8 ounce
- 1 can tomato paste , 6 ounce
- 0.5 cups white sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 onions , chopped
- 3 cloves garlic , minced
Instructions
-
1
Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
-
2
Cook on High for 6 hours.
-
3
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
Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
Nutrition Facts
Per serving
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