Mr. Peasant's Vegan Crock Pot Chili

Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine.

REX STOUT

This is the recipe I use for my vegan chili. I prefer to use a Crock Pot which is still the best $20 I ever spent on a kitchen appliance. The Crock Pot eliminates the need for frequent stirring and the possibility of burning things on the stove.

INGREDIENTS

2 tablespoons of chili powder

2 tablespoons of hot sauce

1 tablespoon of Italian seasoning

1 teaspoon of salt

4  6oz. cans of tomato paste

3 cups of water

1 onion diced

1 green bell pepper diced

1 cup of uncooked lentils

1 can of dark kidney beans

1 can of light kidney beans

1 can of pinto beans

DIRECTIONS

Sauce
Combine chili powder, hot sauce, Italian seasoning, salt, tomato paste, and water in a standard size Crock Pot. Stir until fully mixed and liquefied.

Lentils
Cook the lentils separately until tender.

Chili
Combine the cooked lentils, rinsed canned beans, onions, and peppers in the pot and stir. Cook on high until the mixture begins to bubble. Reduce to low and allow to simmer for three to four hours.

Additions/Substitutions
Black beans
Navy beans
Corn
Diced tomatoes
Yellow and red peppers
Hot peppers

Serve
Pour into a bowl with a bottle of hot sauce handy and some saltine crackers. Can also be served with white rice. Can be chilled and reheated in the microwave or pot. Tastes even better the second day.

Thank you for reading!