Ingredients:
2 cans of mixed organic beans – drained and rinsed
1 can black beans – drained and rinsed
1 can of lentils – drained
1 can of corn (optional)
1 can of tomatoes (undrained)
1/2 white onion – diced
1 jalapeno – diced
Chili powder
Garlic powder
Black pepper
Himaylayan pink salt
Oregano
Cumin
Red crushed pepper
Cayenne pepper
‘No-Chicken’ Chicken Broth or Vegetable Broth
Vegan ground meat (optional)
Directions:
Saute onion, jalapeno, and vegan ground meat in pan drizzled with olive oil on low-medium heat until soft. Add red crushed pepper, black pepper, salt, and garlic powder to taste. Drain lentils and add to pan with onions and jalapeno and slightly mash. Allow lentils to cook until moisture has evaporated.
Add tomatoes, corn (optional), and drained beans to crockpot on low. Add lentil mixture to pot. Add no-chicken broth (half the box if you prefer a thicker consistency or the whole box if you prefer soupier consistency). Add cayenne, cumin, chili powder, red crushed pepper, black pepper, garlic powder, and (about a teaspoon) salt to taste. Stir thoroughly. Let cook overnight (6 to 8 hours) in covered crockpot on low.