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

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. 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. 2

   Cook on High for 6 hours.

3. 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. 4

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