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Ingredients:
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
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, mince


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.



Nutrition
Calories: 390 kcal 19%
Fat: 4 g 6%
Carbs: 72.6g;23%
Protein: 20.3 g 41%
Cholesterol: 0 mg 0%
Sodium: 293 mg 12%
Based on a 2,000 calorie diet

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