Meal Prep Protein-Packed Chili

Ingredients
for 6 servings

1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
15 oz black bean, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz chickpea, 1 can, drained and rinsed
15 oz corn, 1 can, drained
15 oz diced tomato, 2 cans
¼ cup tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons honey
1 ¾ cups vegetable stock
¾ cup lentil
1 fresh cilantro, chopped, to serve
1 sour cream, to serve
1 shredded cheddar cheese, to serve

Preparation

1. In a large pot, heat cooking oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer mixture to a slow cooker.
2. Add black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste into the slow cooker. Season with chili powder, cumin, paprika, cayenne, coriander, salt, vegetable stock, honey, and lentils.
3. Stir and slow cook on high for 4 hours, or on low for 6 hours or until lentils have softened.
4. Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat.
5. Enjoy!