Spicy Lentil and Black Bean Chili

i was in Trader Joe's a few weeks ago when i stumbled upon smoked salt in the spice aisle. intriqued, i bought some. after trying it, i will keep buying it. every food item i make and use this in has an earthy, fresh of the grill taste to it. which is excellent as my apartment makes it very difficult to have a grill. Even better was the earthy, warm tones it gave my spicy lentil black bean chili - now one of my husband's favorites.  this chili is excellent with sweet corn bread.

Spicy Lentil and Black Bean Chili

ingredients:

1 large vidalia onion
2 medium carrots
2 stalks celery
2 tablespoons olive oil
1 red bell pepper
1 sweet red pepper
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce (i like tabasco brand)
1/8 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon coarse ground smoked salt
1/4 teaspoon black pepper
1 qt V8 original vegetable juice
2 cups water
2 cups brown lentils
1 can black beans drained and well rinsed



method:

cut the onion in half - reserve half. put half the onion, the celery and the carrots in a food processor and process until almost pureed. heat olive oil in a medium to large stock pot. add the reserved half of the onion and the red peppers chopped in bite-sized pieces. saute until onions are clear. add pureed vegetables and cook down for about 8 minutes. add spices and heat until fragrant. add V8, water, lentils and black beans. simmer covered 50 - 60 minutes until lentils are very soft. make sure to stir occasionally.