Ingredients:

  • 1 large red onion, finely diced (150g)
  • 1 cup walnuts, pulsed into coarse crumbs (100g)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (approx. 120g)
  • 3 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (300g)
  • 1/2 cup dry red lentils, rinsed (100g)
  • 1 can (15 oz) black beans, drained and rinsed (425g)
  • 1 can (15 oz) kidney beans, drained and rinsed (425g)
  • 1 can (28 oz) crushed fire-roasted tomatoes (800g)
  • 3 cups low-sodium vegetable broth (720ml)
  • 1/4 cup strong brewed coffee (60ml)
  • 1 tbsp maple syrup

Instructions:

  1. In a large Dutch oven over medium heat, sauté the red onions in a splash of water or oil until softened and translucent, approximately 5-7 minutes.
  2. Add the pulsed walnuts and minced garlic to the pot. Toast for 3-4 minutes, stirring frequently, until the walnuts smell nutty and the garlic is fragrant.
  3. Stir in the chili powder, smoked paprika, cumin, oregano, cocoa powder, and cinnamon. Toast the spices for 1 minute to release their essential oils.
  4. Add the diced red bell pepper, cubed sweet potatoes, dry red lentils, black beans, and kidney beans. Stir to coat the vegetables in the spice mixture.
  5. Pour in the crushed fire-roasted tomatoes, vegetable broth, brewed coffee, and maple syrup. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 30 minutes. The lentils will break down to thicken the sauce while the sweet potatoes become tender and release natural starches.
  7. Simmer uncovered for another 10 minutes until the liquid has thickened to a velvety consistency.
  8. Season with salt and pepper to taste. Serve hot, allowing the chili to sit for 5 minutes before eating to further deepen the flavors.