Vegan Douglas Chili

I can't believe I have yet to post my famous chili recipe!  So, here it is.

Years ago we had a chili cook-off in my office and I brought the meat version of this chili and one of my co-workers called it "The Douglas Chili."  Every time we had a potluck after that, he'd ask me if I'd bring it.

First thing you have to do is make Dimo's Mexican spice mix:

The amounts are huge, but it makes a batch that will do for multiple pots of chile.
8 tablespoons of chipotle chili powder (or how much ever your container has plus regular chili powder to make up 8 tablespoons) (1 T for single recipe)
4 tablespoons cumin (1/2 T for single recipe)
4 teaspoons of coriander (1/2 tsp for single recipe)
6 teaspoons of cocoa (cocoa, NOT chocolate milk powder!) (1/2 tsp for single recipe
2 teaspoons of cinnamon. (1/4 tsp for single recipe)

Just put it all in a jar and shake well till everything is blended.  This mix is also good as a seasoning for plain black or pinto beans  (If you can't find chipotle chili powder, or it's too expensive for you, use regular and add some liquid smoke at the end, say, 1/4 teaspoon)

Now for the chili:

3/4  cup dried French green or black lentils if you can find them.  Otherwise brown are fine.
1 large (like between softball and baseball size) onion or 2 small to medium onions, diced
1.5 Tablespoons of Dimo's Mexican spice mix
2 teaspoons minced garlic
1 can low sodium black beans, drained and rinsed
1 can low sodium kidney beans, drained and rinsed.
1 15 oz can white hominy
1 15 oz can tomato sauce
1 7 oz can of La Costeña Mexican salsa (just leave it out if you can't find it; you can add some chopped jalapenos plain)
1/4 cup dry red lentils
1 15 oz can of diced tomatoes with chilis (I try to get the Rotel brand cilantro and lime flavor)
2 tablespoons of peanut butter


Put the green or black lentils in a sauce pan with 2 cups of water, bring to a boil and simmer till tender but not mushy, about 10 minutes.  If using brown lentils, just add them in, dry, with the other beans.
Meanwhile, place diced onion in a pot, and dry saute till soft and translucent, adding a splash of water or vegetable broth when things start to stick.
Add spice mix and the garlic and saute until onions are coated with the spice mix, about a minute.
Add all the beans, hominy, tomato sauce, salsa, and both types of lentils (with the cooking water if using green or black ones)
Puree the diced tomatoes with the peanut butter and add to the pot.
Add enough water to thin out to your liking and simmer until the hominy turns orange.

Alternative cooking methods:
After sauteeing the onions and pureeing the diced tomatoes and peanut butter, toss everything into the slow cooker and cook on low till the hominy turns orange, usually at least 6 hours. This method is good if you're going to be out all day and you don't want to have to do anything when you get home but ladle up and eat :).

If you're using an Instant Pot, do the onion/garlic sautee and then add everything else and cook at (high) pressure for 10 minutes (it will actually take more than 10 before you can open the pot, what with heating up and dissipating the pressure).  NPR for 10 minutes then quick release the rest.

It goes without saying, that this goes excellent with corn bread.  It can also be stretched by serving with elbow macaroni/mac-n-cheese for chili mac (about half the amount of chili as in a single serving plus the same amount of macaroni; just don't mix them until serving time).

Serves 8 with 13g protein and 21g fiber. (the meat version gains 1.5g protein but loses 7.3g fiber)