- 1 1/2 tsp coconut oil
- 1/2 yellow bell pepper, seeds and ribs removed, diced
- 1/2 orange bell pepper, seeds and ribs removed, diced
- 1/2 jalapeno pepper, seeds and ribs removed, diced (I like to keep the seeds for extra hotness)
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 Tbsp cocoa powder
- 1 Tbsp + 2 tsp ground cumin
- 1 Tbsp + 2 tsp chili powder
- 1 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground chipotle powder
- 2 cups black beans, cooked
- 1 1/2 cups red kidney beans cooked
- 1 cup chickpeas, cooked
- 1/2 cup green lentils, cooked
- 8 medium tomatoes, blanched and chopped
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp cilantro leaves, chopped
Heat a large stockpot to medium, add coconut oil, peppers, and onion, and saute for 5 minutes. Then add garlic and saute for 3 minutes. Add spices (cocoa powder, cumin, chili powder, paprika, coriander, and chipotle powder) and stir into veggies for about 2 minutes.
Add all remaining ingredients to pot except cilantro and salt and pepper and bring to a boil. Reduce heat and simmer for 20-30 minutes. Now season with salt and pepper.
If your chili is too thick, add some optional veggie stock or water until you reach a desired consistency. Often, thanks to the juicy tomatoes, it doesn't need extra liquid. It's up to you.
Top the chili with cilantro and serve!