Freezer-Prep Protein Packed Chili

• oil1 tablespoon
• onion1
• garlic4 clove
• black beans15 ounce
• kidney bean15 ounce
• chickpeas15 ounce
• corn15 ounce
• diced tomato1 lb
• tomato paste¼ cup
• chili powder3 tablespoon
• cumin2 tablespoon
• paprika1 teaspoon
• cayenne pepper¼ teaspoon
• ground coriander1 teaspoon
• salt1 teaspoon
• honey2 tablespoon
• vegetable stock4 cup
• lentils¾ cup
• sour cream0
• shredded cheddar cheese0
• sliced scallions

Instructions

1. 1

   In a large pot, heat the oil over medium-high heat.

2. 2

   Add onion and cook until translucent.

3. 3

   Add the garlic and cook for 1 minute, stirring occasionally.

4. 4

   Transfer to a slow cooker.

5. 5

   Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker.

6. 6

   Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.

7. 7

   Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.

8. 8

   Enjoy right away or freeze up to 6 months in an airtight container.

9. 9

   Defrost in the refrigerator and reheat when ready to eat.

10. 10

    Serve with shredded cheese, sour cream, and sliced scallions.

11. 11

    Enjoy!