📖 Instructions

1. Prep the Aromatics: Dice 1 medium yellow onion, mince 2 cloves of garlic, and finely chop 1 red bell pepper. Set aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 3 minutes until fragrant.
3. Add Spices: Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (or more, to taste), and a pinch of salt and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. Incorporate Lentils and Tomatoes: Add 1 cup of brown or green lentils (rinsed), one 28-ounce can of crushed tomatoes, and 4 cups of vegetable broth to the pot. Stir well to combine.
5. Simmer the Chili: Bring the chili to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Make sure to stir occasionally to prevent sticking. While simmering this is a great time to do the dishes from preperations.
6. Add Kale and Beans: Stir in 5 ounces of chopped kale and one 15-ounce can of kidney beans (drained and rinsed). Cook for another 5-7 minutes, or until the kale is wilted and the beans are heated through. At this point feel free to add other veggies like celery, zucchini or carrots.
7. Adjust Seasoning: Taste the chili and adjust seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste. If the chili is too thick, add a little more vegetable broth to reach your desired consistency.
8. Serve and Enjoy: Serve the chili hot, garnished with your favorite toppings such as chopped cilantro, diced avocado, a dollop of vegan sour cream, or a squeeze of lime juice. Enjoy with a side of cornbread or tortilla chips.
9. Store Leftovers: Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months.