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

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

Directions

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.