Two Lentil Vegan Chili

Two Lentil Vegan Chili

From Fresh From The Vegan Slow Cooker by Robin Robertson

Serves 4-6 large portions OR 10 or more small portions

Requires 4-6 quart slow cooker

Cooking time 6-8 hours

Ingredients

2 tsps Olive Oil (optional)

1 medium yellow onion, diced

4 garlic cloves, minced

1-2 jalapeno chilies, seeded and minced (optional for less spice)

1 bell pepper (any color), seeded and chopped

2-3 Tbsps Chili Powder (depending how spicy you prefer) * I used 2 ½ Tbspns

1 tsp dried Oregano

1 tsp ground Cumin

1 cup dried brown Lentils, rinsed and drained

1 cup dried red Lentils, rinsed and drained

1 (28 oz) can crushed tomatoes

1 Tbsp Soy Sauce or Braggs Liquid Aminos or vegetable broth (for soy free or Gluten free)

1 tsp natural sugar (I used Maple Syrup)

1 tsp unsweetened cocoa powder

Salt and ground black pepper to taste

4 cups water

Garnish optional: Diced avocado, minced onion, vegan sour cream, shredded vegan cheese, and/or chopped cilantro.

Instructions

1. For best flavor: heat oil in medium sized skillet over medium-high heat. Add the onion, garlic, chilies, and bell pepper and sauté until softened (about 4 minutes). Add the chili powder, oregano, and cumin and sauté for 30 seconds longer.

Alternatively: omit the oil, and sauté ingredients in a few tablespoons of water or combine them in a microwave safe bowl with a little water, cover, and microwave for 2 minutes.

2. Transfer the onion mixture to the slow cooker. Add both lentils, tomatoes, soy sauce, sugar, cocoa, salt and pepper. (You may need to add up to 2 tsps of salt/ I used 1 tsp then added more if needed after cooking). Stir in the water, cover, and cook on Low until the lentils and vegetables are tender. ( my cooker was done at 6 ½ hours).

3. Taste and adjust the seasonings, if needed. Serve hot, garnished with your favorite toppings.