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

Name: Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Total time: 620
Yield: 12
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

Recipe by Daisysmuse from allrecipes.com

Dinner 10 Hr. 20 Mins.

Ingredients

12 servings

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8 cups water
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1 (16 ounce) package dry kidney beans
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1 (15.25 ounce) can whole kernel corn, drained
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1 (15 ounce) can crushed tomatoes
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1 (8 ounce) package dry lentils
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1 (8 ounce) package dry black beans
•

1 (6 ounce) can tomato paste

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½ cup white sugar
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon paprika
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2 tablespoons olive oil
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3 onions, chopped
•

3 cloves garlic, minced

Instructions

Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
Cook on High for 6 hours.
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.
Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.