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

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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."

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
• 1/2 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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 10H20M

• 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.

Notes :

• Add red pepper if you like spice.
• You could easily cook on Low for 10 hours and then turn it up to high for 2 hours depending on your schedule; play around with it. The main point is getting the dry beans tender.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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