Set instant pot (i use a 6 qt) high pressure for 5 minutes and allow to.
Slow Cook 3-Bean Chili (Vegetarian And Gluten Free)
If you feel it's too dry, add a couple.
Recipe Summary Slow Cook 3-Bean Chili (Vegetarian And Gluten Free)
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.Ingredients | Vegetarian Chili Quinoa Lentils
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
½ 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.
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.
Info | Vegetarian Chili Quinoa Lentils
prep:
20 mins
cook:
10 hrs
total:
10 hrs 20 mins
Servings:
12
Yield:
12 servings
TAG : Slow Cook 3-Bean Chili (Vegetarian And Gluten Free)
Soups, Stews and Chili Recipes, Chili Recipes, Vegetarian,
