Slow Cooker Vegetarian Chili | Cancer Center | SUNY Upstate

Ingredients

• 1 cup lentils, raw
• 15-ounce chili with beans, canned
• 15-ounce white beans, canned
• 15-ounce black beans, canned
• 14 1/2-ounce diced tomatoes, canned
• 8-ounce tomato sauce
• 2 cup vegetable broth
• 6 tsp chili powder
• 1 packet chili seasoning
• 1/2 tbsp basil, dried
• 1/8 tsp salt
• 1/8 tsp black pepper, ground
• 1 tsp garlic salt
• 1 medium bay leaf