Black Bean & Lentil Chili

Serves 8 to 12

Ingredients

3 tablespoons olive oil

1 large sweet onion, diced

2 stalks celery, diced

4 large carrots, diced

4 cloves garlic, minced

4 tablespoons chili powder

1 tablespoons paprika

1 teaspoon chipotle chili powder

1 teaspoon allspice

1/2 teaspoon cumin

1 bay leaf

5 – 6 cups vegetable or chicken broth

2 cups lentils, rinsed

29 ounce can tomato sauce

29 ounce can black beans, drained and rinsed (you can use dry black beans as well, you just have to cook everything longer)

12 ounce jar roasted red peppers, diced

1 – 2 teaspoons Tabasco sauce

1 tablespoon honey (stevia or coconut palm sugar)

salt and pepper to taste

P.S. I ALWAYS ADD TONS OF EXTRA VEGGIES, ie more of the veggies than the recipe calls for, and whatever is in my fridge as well... mushrooms, zucchini, fresh tomatoes, peppers....

Directions

Dump it all in your crock-pot and put on HIGH for about 4 hours or LOW all day!  (If you're using Dry Black beans you'll have to cook on HIGH a little longer, probably about 5 to 6 hours)

Toppings

Tabasco Sauce

sour cream

avocado, cubed

shredded cheddar cheese

a squeeze of lime

cilantro leaves

A serving size is about 1 cup to a cup and 1/2. If you're EXTRA HUNGRY, (like I always am) Pour your chili over steamed veggies of your choice!