One Pot Vegan Lentil Chili

Ingredients

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  4 cloves, minced or 12g

• Green bell pepper

  raw

  2 medium or 238g

• Olive oil

  1 tbsp or 14g

• Lentils

  raw

  2 cup or 384g

• Tomatoes

  canned, packed in tomato juice

  3 ½ cup or 840g

• Chili powder

  1 tbsp or 8g

• Cumin seed

  1 tbsp, ground or 9g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Cocoa powder

  unsweetened

  2 tbsp or 11g

• Avocado

  raw

  1 fruit or 201g

• Water

  6 cup or 1.42kg

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  ½ tsp or 3g

Directions

1. Dice the onion and bell peppers and mince the garlic.
2. Warm the olive oil in a large heavy pot over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until softened and lightly fragrant, about 5 minutes.
3. Stir in the lentils, chili powder, cumin, red pepper flakes, salt, and black pepper until the spices coat the vegetables and lentils evenly, about 30 seconds.
4. Add the tomatoes and water, stir well, and bring to a boil. Reduce to a gentle simmer, cover, and cook until the lentils are tender, 25–30 minutes, stirring once or twice.
5. For a thicker chili, carefully ladle a few cups into a blender or food processor, vent the lid to release steam, and blend until mostly smooth; return the puree to the pot and stir to combine.
6. Stir in the cocoa powder until dissolved. Taste and adjust with additional salt and black pepper if needed.
7. Serve hot, topped with diced avocado.