Vegan Harvest Chili

1 C crushed tomatoes
1 C tomato paste
1 Large red onion, thinly sliced
1 C water to start + more gradually throughout the day if need be
1 Chipotle pepper, minced
1 Can cannelloni beans, drained and rinsed
1 Can black beans, drained and rinsed
1 C lentils
1 Large apple, cubed
2 t smoked paprika
Couple dashes chili powder
2 t garlic powder
1 t sage
1 t turmeric
1 T sea salt (more to taste)
Dash of cinnamon
1 T maple syrup
1 Bottle Sam Adam’s Harvest Fest Beer
1 T coco powder
2 T black strap molasses
1 T Dijon mustard

Start by thinly slicing the onions into long pieces and dry sautéing them on medium heat until translucent and slightly golden brown. No oil at all means you need to constantly stir them. This doesn’t take very long though.

In a large pot or crock pot, add all of the ingredients. I let this cook for about 6 hours. As the day went on, the chili got thicker so I added a cup of water at a time. By the end of the 6 hours, I probably added about 4 cups of water.

Top with some vegan cheese (I suggest Daiya cheddar) ,serve with some cornbread and a beer!!