Put on a large pot of salted water and bring to a boil. Once boiling, turn the burner down and add the corn. Cook for 8 minutes.

During those 8 minutes chop the peppers, jalapeños, and the onion. And, if you have time dice the tomatoes and put them aside.

This next step - roasting the corn - is easy for me because I have a gas stove. If you don't, you can use your BBQ. I use a wire basket for cooking over the BBQ and put the corn in it and then turn the gas burner on medium-high. Roast well until about half is nice and charred. Then, once the corn is cool enough to handle, cut the corn off the cobs. Set that aside.

Time to toast the spices! In a large pan add in all the dry spices and turn the burner on medium - shake the pan every 30 seconds or so and toast them for about 3-5 minutes.

Once the spices are toasted add in the grapeseed oil, peppers, jalapeños, onion, and garlic. Cook for about 8-10 minutes until the onions are translucent.

Now, add everything - the pepper mixture, the roasted corn, and the tomatoes into the slow cooker. Add in the broth and the lentils. Cook on low for 6 hours.

Any time after it's been cooking for 3 hours and before you're ready to serve take out 4 cups and blend in your Vitamix or blender then add back in. This will help thicken the chili and give it some depth.