Vegan Chili

This recipe is very close to the Caldwell Esselstyn recipe for Sloppy Lentil Joes, which essentially have the flavor and consistency of chili already.  I made a couple amendments to turn it into lentil-based vegan chili, which I serve over broiled polenta.  This is what we're having for dinner tonight, alongside some black kale with walnut sauce.  It's a surprisingly good meal, especially on a snowy day like today.

Ingredients
3 1/3 cups water
1 large onion, chopped (1 cup)
1 bell pepper (any color), seeded and chopped (1 cup)
1 tbs chili powder
1 1/2 cups dried lentils, red or brown
1 15 oz. can crushed or diced tomatoes
1 cup black or pinto beans, drained and rinsed
1/2 cup frozen corn
1 tbs low-sodium tamari or Bragg Liquid Aminos
2 tbs mustard, Dijon or your choice
1 tbs rice vinegar
1 tsp vegetarian Worchestershire sauce (Annie's brand makes a good vegan one.  I always find it in the fancy section of the condiments and salad dressing aisle of my grocery store.)
fresh ground black pepper, to taste

Directions

1. Place 1/3 cup water in a large pot. Add onions and bell pepper and cook about 5 minutes, until onions soften slightly, stirring occasionally.

2. Add chili powder and mix well.

3. Add remaining water, the lentils, tomatoes, and the rest of the ingredients.  Mix well, bring to a boil, lower heat, cover, and cook over low heat for 55 minutes, stirring occasionally.