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.

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Recipe Summary

prep:
20 mins
cook:
10 hrs
total:
10 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.

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  • 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

390 calories; protein 20.3g 41% DV; carbohydrates 72.6g 23% DV; fat 4g 6% DV; cholesterolmg; sodium 292.8mg 12% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2013
This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal but make it the day before you serve it after the flavors had a chance to marry. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/05/2015
Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare! Read More
(2)
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/29/2013
This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal but make it the day before you serve it after the flavors had a chance to marry. Read More
(5)
Rating: 3 stars
03/05/2015
Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare! Read More
(2)
Rating: 4 stars
06/22/2016
Excellent base recipe but I did change a few things. Found it a little dry and added an extra 28-oz can of diced tomatoes plus a little water. I also added more chili powder to get a bit of a kick. I also did not need to cook it after adding the sauteed onions and garlic; the beans were already tender without being mushy. I really enjoyed the end-result - so healthy and delicious - not to mention affordable! Read More
(1)
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Rating: 4 stars
01/17/2016
Made a few changes. I added green peppers and jalapeño and red pepper flakes. Good recipe just a little to sweet. I put this over yellow rice. I definitely would make this again. Read More
(1)
Rating: 5 stars
04/05/2015
I love this recipe. I made a change based on 12 servings. I used a 1/4 cup light agave nector in place of 1/2 cup of sugar. Yes this is a sweet chili but that's what I like about it. Read More
(1)
Rating: 3 stars
05/19/2015
Glad to find this recipe as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter and it's very tasty but more like glorified baked beans. Going to try adding more spices to see if that helps. Read More
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Rating: 5 stars
06/09/2019
I live in China and have been craving some good ol' American chilli! This was perfect! However I added about 1 tablespoon of taco seasoning to the mixture in the crockpot for a little extra kick! It turned out delicious! Read More
Rating: 4 stars
10/08/2020
Really good recipe. I love the simplicity. I used red peppers. It was too sweet. I would recommend using quarter cup of sugar Read More
Rating: 5 stars
06/04/2017
Delicious! Only used half of the sugar and added salt and it was awesome! Read More