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.
In a large pot, heat the oil over medium heat and add the onions. Cook for 4 to 5 minutes, stirring regularly, until the onions become soft and 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, black beans, kidney beans, red lentils, diced tomatoes, cocoa powder, and vegetable broth. Stir well. Reduce the heat to low and cover, cooking 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 cilantro, avocado, lime juice, and soy yogurt.
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