6 Servings 35 min Cook
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
2 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Tbsp Olive Oil
2 Cup Lentils
3 1/2 Cup Tomatoes
4 Tbsp Chili Powder
4 Tbsp, ground Cumin
0 Tsp Crushed Red Pepper Flakes
2 Tbsp Cocoa
1 Fruit Avocados
6 Cup Water
1/4 Tsp Pepper
1/2 Tsp Salt
Dice onion and bell pepper, mince garlic, and set aside.
Heat olive oil in a large pot over medium high heat.
Add onion, garlic, and peppers.
Saute for about 5 minutes.
Add in lentils and stir to combine.
Add chili powder, cumin, pepper flakes, salt and pepper.
Stir to combine until everything is evenly coated with the spices.
Add your tomatoes along with water and stir to combine.
Bring to a boil and reduce to a simmer.
Simmer, covered, for 25-30 minutes, or until the lentils are tender.
Remove from heat and ladle a few cups of the chili into your food processor or blender and puree.
Stir the pureed chili back into the pot with the rest of it to thicken it.
Stir in your coco powder.
Taste, and season with salt and pepper more if needed.
Serve topped with diced avocado and enjoy!
