Slow Cooker Vegetarian Chili

Ingredients

2 cups de Puy lentils
1 cup dried pink or pinto beans, soaked overnight
1 cup dried cream peas or small white beans, such as navy beans or crowder peas, soaked overnight
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/4 teaspoons hot paprika
1 teaspoon cayenne
3/4 teaspoon dried Mexican or regular oregano, crumbled between your fingers
1/4 teaspoon ground cinnamon
1 head of garlic, minced
2 cups small-diced yellow onion
1 cup small-diced red bell pepper
1 cup small-diced yellow bell pepper
1 cup small-diced poblano chile
One 14.5 ounce can petite diced tomatoes, with juice
1/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon chipotle sauce (such as La Morena Home Made Style Chipotle Sauce)
8 cups vegetable stock or canned low-sodium vegetable broth
1 tablespoon kosher salt, or to taste
1 teaspoon hot sauce, or to taste
1/4 teaspoon crushed red pepper
Grated cheddar cheese, for serving
Sour cream or yogurt, for serving
Sliced green onion, for serving
Chopped fresh cilantro leaves, for serving

Add lentils, pink beans, cream peas, chili powder, cumin, paprika, cayenne, oregano, cinnamon, garlic, onion, bell peppers, poblano, tomatoes, wine, tomato paste, chipotle sauce, stock, and salt to the crock of a 6-quart slow cooker. Cover and cook on high for 3 hours. Continue to cook for 2 to 3 hours longer, or until the beans are tender and almost creamy. Season the chili with the hot sauce and crushed red pepper before serving.
Serve the chili in bowls, garnished with the grated cheddar, sour cream, green onion and cilantro.