• 1 Red pepper cut into small cubes
• 125ml (1/2 cup) carrots cut into small cubes
• 125ml (1/2 cup) celery cut into small cubes
• 2 cloves of garlic, roughly chopped
• 45ml (3 tbsp.) olive oil
• 15ml (1 tbsp) cumin powder
• 30ml (2 tbsp) smoked paprika
• 125ml (1/2 cup) red lentils
• 1 jar of Rao’s Caramelized Onion Sauce
• 750ml (3 cups) cold water
• 1 can (540ml) black beans, rinsed and drained
• 1 can (540ml) chickpeas, rinsed and drained
• Salt and pepper to taste

Toppings

• 1 avocado cut into pieces
• 125ml (1/2 cup) sour cream
• 45ml (3 tbsp.) fresh coriander

1. In a large Dutch oven, brown the red pepper, carrot, celery, and garlic over high heat for about 5 minutes.
2. Add the cumin and smoked paprika.
3. Pour the lentils over the vegetables and mix quickly.
4. Cover everything with Rao’s Caramelized Onion Sauce.
5. Add black beans and chickpeas.
6. Salt and pepper to taste.
7. Bring to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring the chili regularly.
8. Serve with garnishes.