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

Recipe by: Daisysmuse

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 h
  • Ready In10 h 20 m
  • 1Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
  • 2Cook on High for 6 hours.
  • 3Heat 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.
  • 4Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
Footnotes
  • Cook's 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 12 servings
  • 390 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    390
    19%
  • Fat:
    4
    6%
  • Carbs:
    72.6
    23%
  • Protein:
    20.3
    41%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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