Combine the black beans, pinto beans, and navy beans in a mixing bowl. Rinse and drain the beans, then cover with a generous amount of water. Let the beans soak for several hours or overnight.
Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion and bell pepper and sauté until the onion is translucent and soft, about 5 minutes. Add the garlic, cumin, paprika, thyme, sage, oregano, and cayenne and sauté, stirring constantly, for another 2 minutes, or until the garlic is soft and the spices are fragrant.
Scrape the onion and spice mixture into the insert of a medium-size (2.5 to 3 quarts) slow cooker. Drain the dry beans and add them to the slow cooker along with the lentils, TVP, and tomato paste. Add 5 cups of boiling water and stir until everything is combined and there are no lumps of tomato paste.
Cover the slow cooker and cook on high for 5 hours or on low for 8 hours, until the beans are tender. If you are around, give the chili a stir or two during the day to ensure even cooking.
When the chili is done, stir in the salt and pepper to taste and serve hot.
VARIATION: “Picky Chili”: I like to call our usual version of this recipe “James’s Picky Chili.” “I love chili,” he says, “as long as it doesn’t have any onions … or peppers … or chunks of tomato … or green stuff … and as long as it’s not too spicy.” Allllrighty, then. So I leave out the onions and peppers and my son is in Chili Heaven. Feel free to skip the onions yourself if you have an onion-hating child.
From the book Vegan Lunch Box by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.
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