Wacky Cincinnati Chili (Slow Cooker)

By mahto

Ingredients

• FOR THE MORNING INGREDIENTS:
• Number of Servings: 3
• 3/4 cup (144 g) dry black beluga lentils (You can sub in other lentils; the chili just won’t be as dark.)
• 1 1/2 cups (355 ml) water
• 2 cloves garlic, minced
• 1/2 cup (55 g) ground vegan crumbles, either store-bought or Make-Your-Own Gluten Crumbles (page 18) or use 1/2 cup (87 g) cooked quinoa for soy-free** and gluten-free***
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground hot pepper, such as chipotle
• 1/8 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cocoa powder
• Pinch ground allspice
• Ground hot pepper of choice, to taste, optional
• FOR THE EVENING INGREDIENTS:
• 1 1/2 cups (270 g) diced tomatoes
• Dash freshly ground nutmeg
• Salt, to taste
• 2 to 3 cups (270 to 405 g) cooked pasta, for serving
• Traditional toppings, all optional: shredded vegan cheese (*omit for oil free), chopped onions, and cooked kidney beans

Details

Servings 1
Preparation time 10mins
Cooking time 460mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

In the morning: Add all the morning ingredients to the slow cooker. Cook for 7 to 9 hours on low.
Thirty minutes before serving: Add tomatoes and nutmeg, taste, add salt, and adjust other seasonings as needed. Turn to high and cook 30 minutes more to incorporate the tomatoes into the chili.
Remove bay leaf before serving. Serve over cooked pasta and top with your choice of toppings.