Veggie Chili

Ingredients

• 1 pepper
• 2 jalapeños
• 2 dried habanero chilis
• 1 yellow onion
• 3 garlic cloves
• 1 can (400g) plum tomatoes
• 1 can (400g) kidney beans
• 1 can (400g) black beans
• 100g split red lentils
• 500ml vegetable stock
• Olive oil
• Salt
• 1 tbsp tomato paste
• 1 tbsp cocoa powder
• ¼ tbsp chili powder
• ½ tbsp cumin
• ½ tbsp smoked paprika
• A few dashes of Worcestershire sauce
• A few dashes of Tabasco sauce
• Optional: brown sugar
• Optional: lime juice

Instructions

1. Prepare the Vegetables

• Roughly dice the pepper and onion.
• Finely chop the jalapeños, habaneros, and garlic cloves.

2. Fry the Vegetables

• Heat a large pan over medium heat and add enough oil to cover the bottom.
• Once hot, add the pepper, jalapeños, and onion with a pinch of salt. Sauté for 3 minutes until fragrant and slightly softened.
• Add the chopped garlic and habaneros to the pot and sauté for an additional 30 seconds until fragrant.

3. Add Spices and Tomato Paste

• Stir in the tomato paste, cocoa powder, chili powder, cumin, and smoked paprika. Mix for about 30 seconds until dark and fragrant.

4. Add Liquids and Lentils

• Pour in the vegetable stock and canned tomatoes.
• Gently crush the tomatoes with your spoon to break them up.
• Bring the mixture to a boil, then add the red lentils.
• Stir to combine, reduce the heat to medium-low, cover, and let it simmer gently for 20 minutes, stirring every 5 minutes.

5. Add the Beans

• Add the black beans along with their liquid.
• Drain and rinse the kidney beans, then add them to the pot.
• Stir well and let the chili simmer uncovered for 10 minutes.

6. Season the Chili

• Add a few dashes of Worcestershire sauce and Tabasco sauce.
• Taste the chili and adjust the seasoning with salt and additional spices as needed.
• Optionally, add lime juice for acidity or a small amount of brown sugar for sweetness.

7. Serve

• Serve the chili on its own or over rice.
• Garnish with cheese, sour cream, and chopped scallions, if desired.