Vegan Chili

1 cup dry lentils
3 cups dry navy beans
2 cups black beans
1 cup blackeye peas
1 tbsp garlic powder
2 tbsp chili powder
1/2 tsp cayanne
1 tsp paprika
2 tsp cumin
1 tsp cinnamon
1 tbsp cocoa powder
3 cups diced sweet onions
4 tbsp olive oil, divided
1 tbsp salt
1/2 cup tomato paste
28 oz pureed tomatoes
4 ears of corn, with kernals cut off.
2 green chili peppers

Pour boiling water over the beans and lentils in a large bowl. Let sit 20 minutes. Meanwhile, sautee the onions over medium heat in 3 tbsp olive oil. When translucent, add the spices and cocoa. Cook two minutes and add tomato paste and puree and corn kernals. Bring to a boil. Set aside. Dice the peppers and remove seeds. Sautee in 1 tbsp oil until soft. Add to tomato mixture. Drain beans. Put them in a soup pot with enought water to cover them by at least an inch. Boil for 30 minutes. Add tomato mixture and stir. return to boil then reduce heat and simmer until beans are done, about 5 hours.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user OJSORENSEN.