🥕 Ingrédients

• Bell pepper: one red bell pepper, or any colour bell pepper you prefer.
• Jalapeno pepper: this is optional, but adds a little heat to the chili.
• Onion: one small to a medium-sized cooking onion.
• Garlic: fresh garlic only, please! Don’t replace this with garlic powder.
• Broth: I use vegetable broth, but you can use any type of broth you like.
• Canned tomatoes: I like to use finely chopped tomatoes. But if you prefer a chunkier chili, you can also use a can of diced tomatoes.
• Spices: a blend of chili powder, paprika, cumin, oregano, brown sugar, salt and pepper.

👨‍🍳 Instructions

1. Heat the avocado oil in a pot on medium-high heat, then add the onion and garlic and sautee for 1-2 minutes.
2. Next add the bell pepper and jalapeno pepper and continue to sautee for 2-3 minutes.
3. Add in the lentils, crushed tomatoes, vegetable broth and spices and stir everything together, bringing the chili to a light boil.
4. Reduce the heat to low, cover and let simmer for 15 minutes.
5. Optionally transfer 1/2 the chili to ablenderand lightly blend for 5 seconds. Then add the blended chili back to the pot and mix. (This is optional if you prefer a more blended texture to your chili.)