Ingredients (use vegan versions):

• 2 cans dark kidney beans
• 2 cans pinto beans
• 2 cans chili beans
• 1 medium-sized onion, chopped
• 1 large tomato, diced
• 1 can tomato sauce
• 1-2 tablespoon jalapeno peppers, minced (I use the store-bought ones from a jar)
• 2 tablespoons of jalapeno juice
• 1/2 cup lentils (optional)
• 1 teaspoon seasoning salt
• 1 teaspoon mild chili powder
• 1 teaspoon black pepper.
• 1/2 teaspoon garlic powder.

Directions:

Use a crockpot or some other slow-cooker for this…Simply place all the ingredients in
the crockpot and cook. I like to get mine ready in the morning and let it cook all day on
low. When I come home, it’s ready!

Cornbread is a must with this.

Be careful, this can be VERY SPICY! You may want to adjust the amount of jalapeno juice.

Serves: 6-8

Preparation time: 8 hours

Tags: Chili, Corn, Tomato, Vegan