Healthy Lentil Chili

Ingredients:

• 1 tbsp. l. olive oil
• 1 large onion, diced
• 1 red, yellow, or orange bell pepper, diced
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 tbsp. chili powder
• 1.5 tsp dried oregano
• 0.5 tsp ground cumin
• 4 cups lightly salted vegetable broth
• 2 x 400g cans of fire-roasted tomatoes, chopped
• 1 can (425 g) canned white beans (do not drain)
• 1 cup dry brown lentils
• 1 dried bay leaf
• 1 tbsp red wine vinegar
• Grated light cheddar, plain yogurt, pickled jalapeño rings, and crushed tortilla chips, for serving (optional)

Preparation:

1. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until the vegetables are softened and browned in spots, stirring occasionally, about 6 minutes.
2. Add tomato paste, chili powder, oregano, and cumin; continue to cook, stirring frequently, until fragrant and brick-red in color, about 2 minutes.
3. Add the vegetable broth, diced tomatoes, beans (and liquid from the can), lentils, bay leaf, 1/2 teaspoon salt, and a couple of grinds of black pepper. Bring to a boil, then reduce the heat. Cover the pan and simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35-45 minutes.
4. Remove the bay leaf and add the vinegar. Season with salt and pepper to taste. Divide the chili among bowls and serve with any toppings you desire.