Slow Cooker

Barley, Bean, Lentil Chilli is for Lunch.

Barley, Bean, Lentil Chilli takes 30 minutes to prepare.

Barley, Bean, Lentil Chilli takes 690 minutes to cook.

Barley, Bean, Lentil Chilli makes 8 servings.

The ingredients for Barley, Bean, Lentil Chilli are:

Navy bean small white bean dry.25, 2 cup
Hunts Petite Diced Tomato, 14.5 oz can
Bush's Best Reduced Sodium - Pinto Beans, 4 cup
Contadina Tomato Paste, 18 oz
Barley, Quaker Quick, 11 oz
Dry Green Lentils (President's Choice Organic), 1 cup
Red Pepper Flakes, 0.25 tsp
Cayenne, 0.25 tsp
Chilli Powder, 0.5 tsp
McCormick ground cumin, 1 tbsp
6 Cups Water

Here is how you make Barley, Bean, Lentil Chilli:

Prepare the Navy Beans per the package (seperate out discolered beans, bring to boil, boil for 2 min, remove from heat and soak for 1 hour).Once the Navy Beans are ready, rinse the Pinto Beans and Navy Beans.Add all ingredients to 6 Quart Slow Cooker.Cook for 10 hours.Makes 8 servings.PLEASE NOTE: The Wifey and I do not like very spicy foods. This will certainly be too tame for most. Increase the Pepper Flakes and Cayenne to taste.Serving Size: makes ~ 8 2.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user RORYNATER1.

The nutritional information for Barley, Bean, Lentil Chilli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 338.1

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 374.3 mg
• Total Carbs: 72.3 g
• Dietary Fiber: 21.7 g
• Protein: 18.9 g

The dietary needs meet for Barley, Bean, Lentil Chilli is Vegetarian