Slow-Cooker Three-Bean Chili

(3)
  2 reviews

1
can (15 ounces) black beans, rinsed and drained
1
can (15.5 ounces) garbanzo beans, rinsed and drained
1
can (15.5 ounces) kidney beans, rinsed and drained
1
cup dried lentils (8 ounces), sorted and rinsed
1
large vegetarian vegetable or chicken bouillon cube, crumbled
1
envelope (1.25 ounces) chili seasoning mix
3
cups water
1
can (10 ounces) diced tomatoes and mild green chilies, undrained
1
can (15 ounces) tomato sauce

Directions

  1. 1 Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
  2. 2 Cover and cook on low heat setting 8 to 10 hours.
  3. 3 Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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