Who's a Vegan Now?! Chili

• 1 medium onion, chopped
• 2 chili peppers, minced
• 1 large bell pepper, chopped
• 2 tablespoons olive oil
• 1 portobello mushroom, optional I just happened to have one in the fridge
• 2 carrots, grated
• 3 tablespoons cilantro leaves, chopped
• 4 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (14 1/2 ounce) can kidney beans
• 1 (11 ounce) can corn
• 14 cup brown rice, uncooked but rinsed well
• 14 cup lentils, uncooked but rinsed well
• 1 tablespoon cumin
• 2 cups vegetable broth
• 1 cup vegetable juice, like V8 or 1 cup plain tomatoes, whatever
• 1 tablespoon salt

1. Place the onion, jalapenos and bell pepper in a large frying pan with the olive oil.
2. Saute until slightly browned.
3. Add in all the remaining vegetables and cook through.
4. Pour into a crock-pot or other slow cooker.
5. Add all remaining ingredients to the slow cooker.
6. Stir thoroughly.
7. Cook on low for 9 hours.

onion, chili peppers, bell pepper, olive oil, portobello mushroom, carrots, cilantro, garlic, tomatoes, kidney beans, corn, brown rice, lentils, cumin, vegetable broth, vegetable juice, salt

Taken from www.food.com/recipe/whos-a-vegan-now-chili-472045 (may not work)