Step 1

1 Heat the oil in a large pot over medium heat

Step 2

2 Once the oil shimmers, stir in the onion and red bell pepper

Step 3

3 Season with 1/4 teaspoon each of the salt and pepper; cook for 3 or 4 minutes, stirring often, until they have just softened

Step 4

4 Stir in the jalapeño and garlic, then add 2 tablespoons of the chili powder, half the cumin, the smoked paprika, the tomatoes and their juices, tomato paste and water, stirring to incorporate

Step 5

5 Increase the heat to medium-high; once the liquid begins to boil, stir in the lentils

Step 6

6 Reduce the heat to medium-low, so the mixture is barely bubbling; cook for 15 minutes or until the lentils are mostly tender (they will look plumped)

Step 7

7 Add more water, as needed

Step 8

8 Add the kidney beans, black beans, the remaining 1/4 teaspoon each of the salt and pepper, the remaining tablespoon each of cumin and chili powder, stirring to incorporate

Step 9

9 Once the beans have heated through, reduce the heat to low, cover and cook for 20 minutes, stirring a few times

Step 10

10 Taste and add salt and/or pepper, as needed

Step 11

11 Serve warm, topped with jalapeño slices, the cilantro and avocado

Step 12

12 VARIATION: To make this in a slow cooker, add all the ingredients at once and cook on HIGH for 3 hours