The chilli is my own invention after years of tweaking. I start it off on the hob and then shove it in the oven to cook, but it works in a slow cooker too.
So - on the hob: 1 large chopped onion, 2 or 3 carrots diced small, a red pepper and a green pepper diced small, couple of cloves garlic. Fry a bit. Add a chopped red chilli, a teaspoon paprika and another of cumin seeds, a spoonful chipotle paste, a teaspoon cocoa or a few squares of dark chocolate, a cup of strong black coffee, a good squirt barbecue sauce and some black pepper plus a load of chopped coriander. Add a tub passata and a can of lager. Add red lentils, green lentils and puy lentils and water if needed. Shove it in the oven for 40 mins or so (it might need more water). When it's all nearly done, add a drained tin kidney beans and warm through. Lots more coriander, some salt to finish.
Sorry I do the lentils by eye, so no idea how many - it makes stacks.
It's the only way I've found to make Quorn mince edible!
Finely chop one big onion, 3 sticks celery, one clove garlic, 2 leeks. Thinly slice three carrots. Put in the slow cooker with a load of chopped flatleaf parsley (I sometimes shove a bit of rosemary and/or thyme in too. Defrost your mince if frozen. Stick it all in the slow cooker. Add 2 tablesppons Bisto, a big teaspoon Marmite and a glass of red wine plus another glass of boiling water and lots of black pepper. Cook on low for about 8 hours or medium for less (it might need a bit more water and/or a bit more Bisto). Pour into an oven proof dish and top with pastry or mash then bake until done.