Vegetarian 15-Bean Chili

• 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 jalapeno chile pepper
• 1 tablespoon lemon juice
• 3 ounces (3/4 cup) shredded Cheddar cheese

1. Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic.
2. Cook over medium-high heat 4-5 minutes or until onion is softened.
3. Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir.
4. Cover; cook on Low heat setting 7-9 hours or until beans are tender.
5. Increase heat setting to High.
6. Add all remaining ingredients except cheese.
7. Cover; cook 60 minutes.
8. Top each serving with cheese.

butter, carrots, onion, fresh garlic, water, packet, water, chili powder, ground cumin, salt, tomatoes, tomato paste, jalapeno chile pepper, lemon juice, cheddar cheese

Taken from www.landolakes.com/recipe/1239/vegetarian-15-bean-chili (may not work)