|15 min||6 h||10|
|6 clove(s)||Garlic (minced)|
|1 large pepper(s)||Red bell pepper (diced)|
|1 medium||Yellow onion (chopped)|
|2 can (15oz)||Black beans, canned (rinsed)|
|2 can(s) (15 oz)||Red kidney beans, canned, drained (rinsed)|
|1 can (19oz)||Lentils, canned (rinsed)|
|2 cup||Frozen yellow corn kernels (organic & non-GMO)|
|1 tbsp||Oregano, dried|
|1 tsp||Sea salt|
|1 can(s) (28oz)||Diced tomatoes, low sodium, canned|
1. Mince the garlic. Finely chop the red bell pepper and onion. Set aside.
2. In a slow cooker, add the garlic, bell pepper, onions, black beans, kidney beans, lentils, corn, oregano, cumin, and sea salt. Stir to combine. Add the diced tomatoes and stir again.
3. Set the slow cooker to medium heat and cook for 6 hours.
If you'd like to use an InstantPot, set it to the "Chili" setting and allow a natural slow release to cool.
This chili freezes well and is even more flavourful the next day!
This recipe is great to prep in advance. You can freeze leftovers for quick lunches. Ensure to fully heat through before serving.
Top with optional toppings, such as green onions or shredded cheese, to suit each taste.
High in fiber which may help to lower the amount of cholesterol in the blood and decrease the risk of heart disease. Beans are also help in blood sugar management and weight loss.