3 bean and lentil chili

This is one of my favorite recipes especially in the cooler seasons. Its loaded with 3 different types of beans, lentils, and tons of different veggies. This will fill you up for days. I make enough to fill up my crock pot because there are so many things you can make with the chili for leftovers. I will eventually show you some great ideas to do with leftovers as well. You can eat this over rice, a potato or whatever your heart desires! I'm not usually exact with my measurements I usually just add whatever amount I think looks good. If I didn't put the amount it because I free balled. Base it off of what ingredients you want to see a lot of in your chili you can never have to much or too little of anything!

Ingredients:

2 cups of cooked Black beans

2 cups of cooked Kidney beans

2 cups of cooked Pinto beans

2 cups of cooked Lentils

1 onion 

1 red pepper

1 green pepper

corn

mushroom

Tomatoes

Carrots

Chili seasoning

Garlic

Salt and pepper

Cumin

1/2 cup of nutritional yeast

Veggie Broth

Directions:

• Soak and cook beans and lentils, if you used can make sure you rinse them
• Dice up bell peppers, onion, mushroom, and carrots
• Blend tomatoes in a blender make sure you still have chunks
• In a large pot put about a cup of veggie broth on medium high heat
• Add diced vegetable to pot and cook for a couple minutes with salt and pepper and cumin
• Add corn and tomatoes to the pot
• Put beans, lentils, and a cup of veggie broth in slow cooker on high
• Add the vegetable mixture to the slow cooker
• Add chili seasoning and nutritional yeast to the slow cooker stirring everything thoroughly
• Let cook for at least 1 hour then reduce heat to warm setting

Top chili with whatever ingredients you like, I used spinach, red onions, and jalapenos and served it over wild rice. Enjoy:)

~Peace begins with your plate~