Slow Cooker Three-Bean Chili

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 cup dried lentils, sorted and rinsed (8 ounces)
• 1 large vegetarian bouillon cubes or 1 large chicken bouillon cube, crumbled
• 1 (1 1/4 ounce) envelope chili seasoning mix
• 3 cups water
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (15 ounce) can tomato sauce

1. Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Stir in tomatoes and tomato sauce.
4. Increase heat setting to high.
5. Cover and cook 5 minutes or until heated through.

black beans, garbanzo beans, kidney beans, dried lentils, vegetarian bouillon, chili seasoning mix, water, tomatoes, tomato sauce

Taken from www.food.com/recipe/slow-cooker-three-bean-chili-445730 (may not work)