STOVE TOP:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, celery, carrots, mushrooms, red pepper, chili powder, cumin, turmeric, and tomato paste and cook until soft and translucent, 8-10 minutes. Season with salt and pepper.
3. Add beans, lentils, corn, diced tomatoes, Nonna Pia’s Arrabiata Sauce, and water to the pot and stir until combined.
4. Season with salt and pepper. Turn heat to high and bring to a boil. Once at a boil, turn the heat down to med-low and simmer.
5. Add in the chipotle peppers, maple syrup and red wine vinegar.
6. Simmer for 45 minutes – 1 hour, so the chili has a chance to reduce and deepen in flavour. Taste and adjust any necessary seasonings.
7. Top with your choice of garnishes.

PRESSURE COOKER:

1. Set pot to high Saute setting.
2. Heat the olive oil and add onion, garlic, celery, mushrooms, and red pepper and stir occasionally for 4-5 minutes. Add chili powder, cumin, turmeric, and tomato paste and cook until fragrant, 2 minutes.
3. Add the beans, lentils, corn, diced tomatoes, Nonna Pia’s Arrabiata Sauce, water, chipotle peppers, maple syrup, and red wine vinegar to the Pressure Cooker and mix.
4. Select Manual setting, adjust to high and set timer for 20 minutes. When finished, quick-release pressure according to the Pressure Cooker directions. Taste and adjust for seasoning.
5. Garnish with any desired toppings.

SLOW COOKER:

1. Heat olive oil in a pan over medium heat.
2. Add onion, garlic, celery, mushrooms, red pepper, chili powder, cumin, turmeric, and tomato paste and saute until soft and fragrant. Season with salt and pepper.
3. Add sauteed vegetables to the slow cooker. Add the beans, lentils, corn, diced tomatoes, Nonna Pia’s Arrabiata Sauce, water, chipotle peppers, maple syrup, and red wine vinegar to the slow cooker.
4. Cover and cook: 5-6 hours on high heat or 7-8 hours on low heat.
5. Garnish with any desired toppings.