Chili sin Carne with Lentils, Beans & Espresso

Ingredients

• 100 g red lentils
• 2 bell peppers
• 1 large onion
• 1 celery stalk
• 2 medium potatoes
• 1 small can corn, drained
• 2 cans kidney beans, drained and rinsed
• Optional: 150 g mushrooms, sliced
• 500 g passata
• 300 ml vegetable broth
• 1-2 tbsp oil
• 2 tsp ground cumin
• 1-2 tsp chili powder or chili flakes
• 1 tsp paprika powder
• 1 small piece dark chocolate, about 10-15 g
• 30-50 ml espresso or strong coffee
• Salt and black pepper
• Optional: a splash of red wine for deglazing

Steps

1. Rinse the lentils under cold water.
2. Dice the onion, bell peppers, celery, and potatoes.
3. Slice the mushrooms if using.
4. Heat the oil in a large pot over medium heat.
5. Add onion, bell peppers, celery, and potatoes.
6. Cook for 5-6 minutes, stirring often.
7. Add the mushrooms if using and cook for another 2-3 minutes.
8. Stir in cumin, chili, paprika, salt, and pepper.
9. Let the spices cook briefly.
10. Optional: add a splash of red wine and let it bubble for 1 minute.
11. Add passata, vegetable broth, lentils, kidney beans, and corn.
12. Stir well and bring to a gentle simmer.
13. Cook for 25-30 minutes, stirring occasionally, until the potatoes and lentils are soft.
14. Stir in espresso and dark chocolate near the end of cooking.
15. Simmer for another 3-5 minutes.
16. Taste and adjust with salt, pepper, chili, or a splash of water if the chili is too thick.
17. Serve hot.