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

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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

Nutrition Info

389.7 calories
carbohydrate: 72.6 g
cholesterol: : -
fat: 4 g
fiber: 17.7 g
protein: 20.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 292.8 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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.

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