Vegetarian 15-Bean Chili

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

Instructions

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.