Big-batch chili that gets better on day 2. Built for cold weeks and meal prep.

• Lentils + beans = serious plant protein + fiber.
• Smoked paprika + cocoa give it depth without meat.
• Freezes perfectly, make once, eat all week.

1. 1

   Rinse the dry lentils under cold running water and check for any small stones.

2. 2

   Heat a large pot or Dutch oven over medium heat; add a drizzle of oil then the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the minced garlic cloves and cook for another minute.

4. 4

   Add the smoked paprika, cumin and cocoa powder; stir constantly for 30 seconds until the spices coat the onion and become intensely fragrant.

5. 5

   Add the rinsed lentils, drained black beans, drained kidney beans, crushed tomatoes and vegetable broth; stir to combine.

6. 6

   Bring to a boil, then reduce heat to a gentle simmer, cover partially and cook for 30 minutes, stirring every 10 minutes, until the lentils are completely tender and the chili has thickened.

7. 7

   Taste and season generously with salt and pepper.

8. 8

   Ladle into bowls and top with fresh cilantro, sliced avocado and a squeeze of lime.

• Cocoa sounds weird, trust it, it's the secret.
• Day 2 is when it peaks.