• 2 cups du Puy lentils
• 1 cup dried 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
• 1½ teaspoons ground cumin
• 1¼ teaspoons hot paprika
• 1 teaspoon cayenne
• 3/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cinnamon
• 1 head garlic, minced
• 2 cups yellow onion, small diced
• 1 cup red bell pepper, small diced
• 1 cup yellow bell pepper, small diced
• 1 cup poblano chile, small diced
• 14.5 ounce petite diced tomatoes with juice
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon chipotle sauce
• 8 cups vegetable stock
• 1 tablespoon kosher salt
• 1 teaspoon hot sauce or to taste
• 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

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