Ingredients

• 1 medium white or yellow onion, diced (approx. 2 cups or 300 g)
• 2 medium bell peppers, any colour, diced
• 1 large or 2 small carrots, peeled and chopped (approx. 1 cup or 150 g)
• 1 jalapeño, de-seeded and minced (leave some seeds in if you want spicy chili!)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoons each oregano and smoked paprika
• 1 28 oz. can diced tomatoes with the juices (or 2 x 14.5 oz. cans)
• 2 tablespoons (30 g) tomato paste
• 2 1/4 cups (500 mL) vegetable broth (water is ok but broth adds a more flavour)
• 2 cups (370 g) dry red lentils , thoroughly rinsed and drained
• sea salt and black pepper, to taste