I am so happy to finally share this recipe!
1 medium yellow onion, diced
6 cloves garlic, minced
1 large red bell pepper, diced
1 ½ large green bell pepper, diced
1 large sweet potato, diced
1 can red kidney beans, rinsed
1 ¼ cup dry lentils, rinsed
1 28 oz can crushed tomatoes
2 cups vegetable broth
½ jar of tomato passata
1 tbsp tomato paste
Pinch of sugar [to cut the acidity just a little]
Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano.
Cilantro for garnish
Toppings of your choice
In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the garlic, onions, and diced peppers.
Season with the seasoning blend and cook until the onions become translucent.
Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes.
Season as desired.
Bring the mixture to a boil.
Once boiling, add in the lentils and red kidney beans.
Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes.
After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate.
Taste and season according to your preference.
Add in the pinch of sugar to balance the flavors.
Let the chili thicken uncovered for a few minutes.
Serve while hot, garnished with your favorite toppings.