Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
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Description
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 (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
- ½ 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
Directions
- 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
serving: 12 servings
calories: 389.7 kcal
carbohydrates: 72.6 g
protein: 20.3 g
saturated fat: 0.6 g
sodium: 292.8 mg
fiber: 17.7 g
sugar: 15.2 g