Red Lentil Chili

• a glug of avocado oil2 tbsp avocado oil
• 1 onion, diced1 onion, diced
• 1 red bell pepper, diced1 bell peppers, diced
• 1/2 tsp salt1/2 tsp salt, divided
• 1/2 tsp black pepper1/2 tsp black pepper, divided
• 1 small jalapeño, diced1 jalapeño, diced
• 4 cloves garlic4 cloves garlic
• 3 tbsp chili powder3 tbsp chili powder, divided
• 2 tbsp ground cumin2 tbsp ground cumin, divided
• 1 tsp smoked paprika1 tsp smoked paprika
• two 15-oz cans diced tomatoes2 cans canned diced tomatoes
• 3 tbsp tomato paste3 tbsp tomato paste
• 1 3/4 cups water1 3/4 cups water
• 3/4 cup dry red lentils3/4 cup red lentils, rinsed and drained
• one 15-oz can kidney beans1 can kidney beans, slightly drained
• one 15-oz can black beans1 can black beans, slightly drained
• 1 tbsp coconut sugar1 tbsp coconut sugar
• one 15-oz can corn, drained (optional)1 can corn, drained
• a handful of chopped cilantro, for serving1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for serving1 avocado, sliced

Steps

1. Warm the oil in a big pot over medium heat, then add the onion and bell pepper with a pinch of salt and pepper. Cook 3 to 4 minutes, stirring often.
2. Crush the jalapeño and garlic into a rough paste (or just mince them fine) and stir into the pot with another pinch of salt and pepper.
3. Stir in two-thirds of the chili powder, half the cumin, the smoked paprika, diced tomatoes, tomato paste, and water. Bring to a low boil.
4. Add the lentils, drop the heat to a gentle simmer, and cook about 15 minutes until they're mostly tender. Splash in more water if it looks dry.
5. Stir in the kidney beans, black beans, the rest of the cumin and chili powder, and a little more salt and pepper.
6. Add the corn if using, cover, and simmer gently for 20 minutes so the flavors come together. Stir now and then.
7. Taste and adjust — more chili powder for smokiness, salt for balance, or a little sugar to round out the heat. Serve topped with cilantro and avocado.