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 jalapeño chile pepper
1 Tablespoon lemon juice
3 Ounces (¾ cup) shredded Cheddar cheese
Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).
Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender.
Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook an additional hour.
To serve, top each serving with cheese.