Vegetarian Slow Cooker Lentil, Bean & Seitan Chorizo Chili

Ingredients

1 medium yellow onion, diced

2 large garlic cloves, minced

2 medium red bell peppers, seeds removed, diced

1 - 4 oz. can, diced green chilis

1 - 15 oz can,Field Day tomato sauce

1 - 28 oz can, Field Day diced tomatoes

1 - 14 oz can, Field Day ranchero chili beans

1 - 14 oz can, Field Day kidney beans

2 tbsp chili powder

1 tsp cumin

1/4 tsp cayenne pepper

1 tbsp tomato paste

2 cups vegetable broth

1 1/2 cups dried red lentils

1 package, Upton’s Natural Chorizo Seitan

1 scallion, chopped

pickled jalapenos

vegan cheese, shredded

Directions

Add the first fourteen ingredients into a large slow cooker. Stir until all ingredients are combined. Cook on low for 6-7 hours. At the 6-hour mark, check the lentils for desired doneness. Continue cooking an additional 30 minutes or until the lentils are al dente.

Prepare the chorizo seitan as directed on the packaging. Add to the soup and stir to combine.

Serve with fresh scallions, pickled jalapenos, and shredded vegan cheese.