This chili does away with meat and instead packs in the protein with beans, walnuts, lentils and even some dark chocolate!
1 tablespoon extra virgin olive oil
1 small sweet onion, finely diced
2 carrots, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1-1/2 teaspoon smoked paprika
2 large chipotle in adobo, minced
2 bell peppers, finely diced
2 (445 milliliter) cans of diced tomatoes
2-1/2 cups passata tomato sauce
1 can brown lentils, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1-1/2 cups raw walnuts, minced
45 grams dark chocolate, finely chopped
Salt and pepper, to taste
Fresh cilantro leaves
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for four minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another two minutes.
Add the chipotle, bell peppers, tomatoes, lentils, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.