Vegan Sin-cinnati Chili

Serves 2 to 3 cups (3 large servings or 4 small ones)     adjust servings

**This recipe uses a smaller slow cooker 1½ to 2 quarts - you can double the recipe and use a 3½ to 4 quart slow cooker

Ingredients

  • 3/4 cup dry black beluga lentils (you can sub other lentils, the chili just won't be as dark)
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup Ground Beefless (use Trader Joe's, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper, like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice, optional and to taste
  • dash of freshly ground nutmeg
  • salt, to taste
  • shredded vegan cheese, for topping
  • chopped onions, for topping
  • cooked spinach pasta, for topping

Instructions

  1. Add everything except nutmeg, salt and toppings to the slow cooker .
  2. Cook 7 - 9 hours on low.
  3. Add nutmeg, taste, and add salt or adjust other seasonings as needed.
  4. Serve over cooked pasta and top with your choice of onions and/or cheese.

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