Slow Cooker Three-Bean Chili

Name: Slow Cooker Three-Bean Chili
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained; 1 (15 1/2 ounce) can kidney beans, rinsed and drained; 1 cup dried lentils, sorted and rinsed (8 ounces); 1 large vegetarian bouillon cubes or 1 large chicken bouillon cube, crumbled; 1 (1 1/4 ounce) envelope chili seasoning mix; 3 cups water; 1 (10 ounce) can diced tomatoes with mild green chilies, undrained; 1 (15 ounce) can tomato sauce

9 ingredients

5 steps

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 cup dried lentils, sorted and rinsed (8 ounces)
1 large vegetarian bouillon cubes or 1 large chicken bouillon cube, crumbled
1 (1 1/4 ounce) envelope chili seasoning mix
3 cups water
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (15 ounce) can tomato sauce

Directions

1

Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
2

Cover and cook on low heat setting 8 to 10 hours.
3

Stir in tomatoes and tomato sauce.
4

Increase heat setting to high.
5

Cover and cook 5 minutes or until heated through.