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

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.

Prep

23 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

8 cups water
1 , 16 ounce
1 , 15.25 ounce
1 , 15 ounce
1 , 8 ounce
1 , 8 ounce
1 , 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 per serving

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