Ingredients
Instructions
- Prepare Poblanos: Roast poblano peppers over an open flame or under a broiler until charred. Steam in a covered bowl for 10 minutes, then peel, seed, and dice them. Set aside.
- Cook Vegetables & Spices: Heat olive oil in a large pot over medium heat. Sauté onions until soft, about 5 minutes. Add garlic, diced poblanos, red bell peppers, cumin, chili powder, smoked paprika, cinnamon, and optional cayenne pepper. Cook for another 2–3 minutes, stirring frequently.
- Add Lentils and Tomatoes: Add lentils, diced tomatoes with juices, tomato paste, and vegetable broth. Bring to a boil, then lower heat and simmer uncovered for about 25 minutes, stirring occasionally, until lentils begin to soften.
- Finish the Chili: Stir in black beans, corn, cocoa powder, and miso paste, then whisk in the optional nutritional yeast. Cook gently for another 15–20 minutes until chili thickens and flavors meld. Taste and adjust seasoning with salt, pepper, and fresh lime juice as needed.
- Serve: Serve warm, topped with fresh cilantro, lime wedges, avocado, or your favorite garnishes.
Plating & Garnishing
- Base: Ladle the thick, dark chili into deep bowls.
- Finish: Top with fresh cilantro, a dollop of sour cream, sliced avocado, and lime wedges.
Safety & Quality: The addition of miso at the end preserves its probiotic qualities and provides a final “umami” seasoning step. Store leftovers for up to 5 days; the flavors continue to develop over time.