📖 Instructions

1. Gather your ingredients: Chop 1 large onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic. Measure out 1 cup of brown or green lentils, 1 (28 ounce) can of crushed tomatoes, 1 (15 ounce) can of diced tomatoes, 1 (15 ounce) can of kidney beans (drained and rinsed), 1 cup of vegetable broth, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional), salt and pepper to taste, and 2 tablespoons of olive oil.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add the spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This helps to bloom the spices and enhance their flavor. If you're not a fan of spice, skip the cayenne pepper completely!
4. Incorporate the tomatoes and lentils: Add the crushed tomatoes, diced tomatoes, and lentils to the pot. Stir well to combine everything. The mixture should be well-combined and simmering gently.
5. Add liquid and simmer: Pour in the vegetable broth. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, until the lentils are tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. Incorporate the beans: Stir in the drained and rinsed kidney beans. Cook for another 10 minutes to heat them through. If you want a thicker chili, mash some of the beans with a fork before adding them.
7. Season and taste: Season with salt and pepper to taste. Give the chili a good stir and taste it. Adjust the seasonings as needed. You might want to add a little more chili powder for extra heat, or a squeeze of lime juice for brightness.
8. Serve and enjoy: Serve the Spiced Lentil and Vegetable Vegan Chili hot, garnished with your favorite toppings such as chopped cilantro, avocado slices, a dollop of vegan sour cream, or a sprinkle of shredded vegan cheese. It’s also great with a side of cornbread or tortilla chips!