Vegetarian 15-Bean Chili

By jaisarra

Ingredients

• 1 Tablespoon Land O Lakes® Butter
• 4 medium (2 cups) carrots, chopped
• 1 large (1 cup) onion, chopped
• 1 Teaspoon finely chopped fresh garlic
• 5 Cups water
• 1 (8-Ounce) Package dried 15-bean blend (discard spice packet),
• soaked in water overnight, drained
• 1 Tablespoon chili powder
• 2 Teaspoons ground cumin
• 1 Teaspoon salt
• 1 (28-Ounce) Can crushed tomatoes with roasted garlic
• 2 Tablespoons tomato paste
• 1 to 2 Tablespoons canned diced jalapeño chile pepper
• 1 Tablespoon lemon juice
• 3 Ounces (3/4 cup) shredded Cheddar cheese

Preparation

Step 1

Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).

Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender.

Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook an additional hour.

To serve, top each serving with cheese.