15 oz black beans (425 g), 1 can, drained and rinsed
15 oz kidney bean (425 g), 1 can, drained and rinsed
15 oz chickpeas (425 g), 1 can, drained and rinsed
15 oz corn (425 g), 1 can, drained
30 oz diced tomato (425 g), 2 cans
¼ cup tomato paste (55 g)
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons honey
4 cups vegetable stock
¾ cup lentils (125 g)
sour cream, for serving
shredded cheddar cheese, for serving
sliced scallions, for serving
Nutrition Info
Calories 1077
Fat 48g
Carbs 134g
Fiber 24g
Sugar 33g
Protein 28g
How to Make It
1. Step
In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
2. Step
Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
3. Step
Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
4. Step
Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
