Hearty Southwestern Vegan Crockpot Chili

-Spice Mix-

4 tsp chili powder

2 tsp crushed red pepper

1 tbsp onion powder

1 tbsp garlic powder

2 tsp cane sugar

2 tsp ground cumin

2 tsp dried parsley

2 tsp salt

1 tsp dried basil 

1/4 tsp fresh ground pepper

-Chili- 

1 tsp extra virgin olive oil

1 red onion, diced

1 carrot, diced

1 small zucchini, diced

2 cloves garlic, minced

1 stalk celery, diced

1 red or yellow bell pepper, diced

1 15.5 oz can organic kidney

1 15.5 oz can lentils (find at Sprouts or Whole Foods)

1 32 oz can crushed tomatoes

Mix all of the dried spices together in a medium sized bowl. Set aside.

Add all ingredients to a crock pot, mix well and cook on high heat for four hours.

No crock pot, no problem - In a stovetop situation, add oil to a large pot, then add onion and garlic to the pot and sauté until it starts to becomes fragrant (approximately two minutes). Add bell pepper, carrot and celery to the mixture and mix well. Put the lid on the pot and cook for approximately 5 minutes. Mix well and add the beans/lentils and diced tomatoes. Stir in the spice mix and return the lid to the pot. Reduce the heat to medium low and let the chili simmer for 20 minutes, stirring occasionally.

Serve right away with suggested toppings of sliced avocado, cilantro, vegan or non-vegan cheddar or sour cream, tortilla strips or my personal fav, chili cheese Fritos. 

Serves 5 - 6.