Super easy and packed with plant-based protein
Heat the oil in a large pot over low-medium heat. Add the diced onion and cook for 3-4 minutes until translucent
Add the fresh garlic and all the spices and dried herbs and cook for a further 1-2 minutes
Drain the lentils and beans then add them to the pot along with the tomatoes. Increase heat to medium-high to bring to a simmer
Finely dice the deseeded jalepenos and add them to the pot
Add in all remaining vegetables and let simmer for 30 minutes until vegetables are soft and the chili has thickened, stirring occasionally
Serve with rice if desired (I used black rice), fresh coriander, baked tortilla chips and fresh avocado salsa - see below.
De-seed the tomatoes then dice into 1cm pieces. Dice the avocado to a similar size and add it with the tomato to a bowl
Add the oil mixture and lemon juice, along with a pinch of salt & pepper and toss together.
Preheat oven to 180℃ (355° F)
Brush the tortillas with olive oil, sprinkle with salt and cumin, then cut into triangles
Arrange on a baking tray and bake for approx. 10 minutes until golden.