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