Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Chili Powder (medium heat)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Chipotle Powder (or Cayenne)
  • 1 tsp Dried Oregano
  • 1 cup Dried Brown or Green Lentils, rinsed
  • 5 cups Vegetable Broth (low sodium)
  • 28 oz can Diced Tomatoes, undrained
  • 2 x 15 oz cans Black Beans, rinsed and drained
  • Salt and Black Pepper, to taste
  • 1 Tbsp Apple Cider Vinegar (ACV)
  • Handful Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Fresh Lime Juice

Instructions:

  1. Heat the Dutch oven over medium heat. Add the 2 Tbsp of olive oil, diced onion, and red bell pepper. Cook, stirring occasionally, for 8–10 minutes, until the vegetables have softened significantly.
  2. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, to caramelise the tomato paste.
  3. Reduce the heat to low. Add the chili powder, cumin, smoked paprika, chipotle powder, and oregano. Stir continuously for 60 seconds until fragrant (blooming the spices).
  4. Pour in the rinsed dried lentils, diced tomatoes (including juice), and vegetable broth.
  5. Turn the heat up to high and bring the mixture to a rolling boil, stirring well to ensure nothing is stuck to the bottom.
  6. Immediately reduce the heat to the lowest setting needed for a gentle simmer. Cover the pot loosely and cook for 40–45 minutes, stirring every 10–15 minutes, until the lentils are tender.
  7. Stir in the thoroughly rinsed and drained black beans. Simmer uncovered for another 10–15 minutes to heat the beans through and allow the sauce to thicken. Add a splash more broth if the chili is too thick.
  8. Remove the pot from the heat. Stir in the 1 Tbsp of Apple Cider Vinegar and the fresh lime juice.
  9. Taste the chili and adjust the salt and pepper until the flavors are balanced. Allow the chili to rest for 10 minutes before serving. Top with fresh coriander (cilantro).