This hearty and warming chili is perfect for any occasion. It combines black beans, kidney beans, and red lentils for a protein-rich and versatile meal.
Heat the oil in a large pot over medium heat and add the onions. Cook, stirring regularly, for 4 to 5 minutes until the onions soften and turn golden brown.
Add oregano, sweet paprika, smoked paprika, coriander, cumin, chili powder, tomato paste, and garlic. Cook for 1 minute, stirring, until the mixture is fragrant.
Add red bell pepper, corn kernels, black beans, kidney beans, red lentils, diced tomatoes, cocoa powder, and vegetable broth. Stir well. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Remove one third of the chili from the pot, place it in a blender or food processor, puree, and return it to the pot.
Add walnuts and cook uncovered for another 20 minutes. Season with salt to taste.
Serve with coriander, avocado, lime juice, and soy yogurt.
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