3-cheese slow cooker macaroni and cheese

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

Name: Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Cuisine: 3-cheese slow cooker macaroni and cheese
Ingredients: 8 cups water; 1 (16 ounce) package dry kidney beans; 1 (15 1/4 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

620 min 12 14 ingredients

More 3-cheese slow cooker macaroni and cheese

Ingredients

8 cups water
1 (16 ounce) package dry kidney beans
1 (15 1/4 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

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Instructions

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.