Vegan Lentil Chilli

How to make it

1. In a medium pot, heat the olive oil over medium-high heat until it shimmers.
2. Add the diced onion, bell pepper, and minced garlic. Season with a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are just tender and have browned slightly, about 6 minutes.
3. Mix in the tomato paste, chili powder, oregano, and cumin. Cook, stirring frequently, until the mixture is fragrant and has a rich brick-red color, about 2 minutes.
4. Pour in the vegetable broth, followed by the diced tomatoes (with their liquid), beans (with their liquid), lentils, and bay leaf.
5. Add another pinch of salt and a couple more grinds of black pepper. Bring the mixture to a steady simmer.
6. Reduce the heat to medium-low and partially cover the pot with a lid.
7. Let it simmer gently, stirring occasionally, until the lentils are tender and the chili has thickened slightly, about 35 to 45 minutes.
8. Remove and discard the bay leaf. Stir in the red wine vinegar. Taste and adjust seasoning with additional salt and black pepper if needed.
9. Serve the chili in a bowl with optional toppings such as avocado, shredded reduced-fat cheese, plain yogurt, pickled jalapenos, and crushed tortilla chips.