BCL - Slow Cook 3-Bean Chili (Vegetarian and Gluten Free) You Have To Try

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

"This is a splendidly filling (excessive protein) yet yummy three-bean, gluten-unfastened, and vegetarian chili. I want to serve this chili over gluten-loose macaroni and top it with shredded cheddar cheese and Greek yogurt."

Ingredients :

• 8 cups water
• 1 (sixteen ounce) package dry kidney beans
• 1 (15.25 ounce) can complete kernel corn, tired
• 1 (15 ounce) can beaten tomatoes
• 1 (8 ounce) package dry lentils
• 1 (eight ounce) bundle dry black beans
• 1 (6 ounce) can tomato paste
• half cup white sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• three onions, chopped
• three cloves garlic, minced

Instructions :

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

• Stir water, kidney beans, corn, beaten tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a sluggish cooker.
• Cook on High for six hours.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in warm oil until the onion is translucent, approximately 5 mins. Stir into the chili.
• Continue cooking chili on Low till the beans are absolutely tender, 4 to six hours greater.

Notes :

• Add pink pepper if you like spice.
• You may want to without problems cook on Low for 10 hours after which turn it as much as excessive for 2 hours depending to your agenda; play around with it. The principal factor is getting the dry beans tender.
• Try using a Reynolds® sluggish cooker liner for your slow cooker for less difficult cleanup.

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