Easy Crock-Pot Vegetarian Three Bean Chili

• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) garbanzo beans, rinsed and drained
• 1 can (15oz) kidney beans, rinsed and drained
• 1 cup dried lentils, rinsed and sorted
• 1 large vegetarian vegetable bouillon cube, crumbled (I use any bouillon)
• 3 cups water
• 1 can (10oz) diced tomatoes and green chilies (rotel), undrained (I have dont add the chilies)
• 1 can (8oz) tomato sauce

Mix first seven ingredients in Crock-Pot, cover and cook on low heat for 8-10hours, adding more water if too thick or sticking. Stir in Rotel and tomato sauce and cook 5 minutes to heat through. Will thicken up with time. Use when thin as chili and for tacos or on taco salad when thickened.

This recipe was given to me from my Mother Inlaw. It really Yummy & very easy.

Crockpot Recipe that is awesome with Chicken

Jackie at work was talking about this recipe a few winters ago to me & I had to get it.

5 Frozen chicken breasts (frozen is important)
1 can chicken broth
1 can corn (drained)
1-2 cans black beans (not drained)
1 cup salsa
1 taco seasoning


Put frozen chicken breasts in the bottom of the crockpot.
Pour the chicken broth, corn, black beans, salsa and taco seasoning.
Stir lightly. Cook until chicken is done. Remove chicken breast out
onto a plate and shred. (easy with 2 forks) Put chicken back into the
crockpot and add 1-1/2 cup grated cheese and 1-1/2 cup sour cream.
Stir well and serve over rice.

Enjoy!!!
Jackie