Prep Time:
20 mins
Cook Time:
10 hrs
Total Time:
10 hrs 20 mins
Servings:
12
Yield:
12 servings
Ingredients
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.
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.
Nutrition Facts (per serving)
| 390 | Calories |
| 4g | Fat |
| 73g | Carbs |
| 20g | Protein |
