Well folks I have made my vegan chilli for tonight's meal and here is the recipe below. I used Pink Himalayan Salt and have not used avocado or fresh cilantro.
I have had to tone the chilli down a bit as it's a little hot for me (I will use just one tablespoon of chilli powder next time). I haven't had it yet but will be eating it for dinner tonight and have to say that since toning down the heat it tastes really good.
Slow-Cooker Vegan Lentil Chili - Serves 6 to 8 - makes about 2 quarts
1 pound large butternut squash cubes (about 1 1/4 inches)
1 medium yellow onion, finely chopped
1 medium red bell pepper, diced
2 cloves garlic, finely chopped
2 1/2 cups water
1 (14.5-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
3/4 cup dried lentils
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Coarsely chopped fresh cilantro and diced avocado, for serving.
Place all the ingredients except the cilantro and avocado in a 6-quart or larger slow cooker and stir to combine. Cover and cook until the lentils are tender, 6 to 8 hours on the LOW setting. Stir again and serve topped with cilantro and avocado.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months