Step 1

Heat a large pot on medium heat. This could be a Dutch oven style pot. Heat for 4-5 minutes.

Step 2

Add 1 Tbsp of oil. Oil should be added only after the pot has had time to warm up. Heat the oil for 3-4 minutes still on medium heat.

Step 3

Add in 1 cup of diced yellow onion, 1 cup of red onion, and 1 tsp of ginger. Saute until onions are translucent.

Step 4

Stir in 1 Tbsp of Ghee and 1 Tbsp of minced garlic.

Step 5

Add in your spices: 3 Tbsp berbere, 2 Tbsp brown sugar, 1 tsp sea salt, ½ tsp black pepper, ½ Tbsp chili powder, 1 Tbsp smoked paprika. Toast for 5 minutes stirring regularly. (See Notes)

Step 6

Stir in the 2 Tbsp of tomato paste, add ½ cup hot water, simmer 10 minutes then add the remaining ½ cup of hot water (add more hot water if the mixture gets too thick).

Step 7

While the mixture is simmering rinse 1 cup of lentils under cold water.

Step 8

Stir in 1 16 ounce can of stewed tomatoes, 1 15 ounce kidney beans, 1 cup of red lentils, and 2 cups vegetable broth.

Step 9

Simmer on medium-low for 25 minutes, taste and adjust seasoning at this time if necessary.

Step 10

After 25 min (see step 9), taste your chili for the appropriate seasoning. You are also tasting for tenderness of the lentils. If they are still crunchy you will add more cooking time. Note the consistency of your chili as well. At this stage, I added 1 cup of vegetable broth, for a total of three cups. You may opt not to include the additional cup if you prefer a thicker consistency.

Step 11

Cook an additional 25 minutes. Then taste again for seasoning and texture consistency.

Step 12

Once the chili is done, top it with your preferred toppings. I chose to lightly fry okra in a frying pan using ½ Tbsp of ghee, seasoned with salt and pepper.

Step 13

For a nice crunch, I toasted a half cup of groundnuts, or peanuts, in a frying pan using ½ Tbsp of ghee, seasoned with sea salt, pepper, garlic powder and berbere to taste.

Step 14

Enjoy your chili!