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.

• Preparation Time: 20 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 20 mins
• Calories: 390 Calories

Ingredients

• ½ cup white sugar
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 tablespoons chili powder
• 3 onions, chopped
• 8 cups water
• 1 tablespoon ground cumin
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can crushed tomatoes
• 1 (16 ounce) package dry kidney beans
• 1 (8 ounce) package dry black beans
• 1 (8 ounce) package dry lentils

Recipe Instructions

Step 1

Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.

Step 2

Cook on High for 6 hours.

Step 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.

Step 4

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