Step 1

Preheat a soup pot over medium heat and add the oil. Saute the onion (and fresh mushrooms, if using) for about 5 minutes or until softened.

Step 2

Add the spices (chili powder, cinnamon, cumin, garlic, cloves, allspice, cayenne, and mushroom powder, if using). Stirring constantly, cook for 30 seconds. Add the tomato sauce and stir well.

Step 3

Add the broth, lentils, TVP, vinegar, ketchup, and bay leaf. Season with black pepper, and bring to a simmer. Cover and reduce heat to low to maintain a simmer. Cook for 25 minutes or until the lentils are just tender. Uncover and stir in 1 tsp salt. Cook for a few more minutes until thickened and the lentils are done.

Step 4

Taste for seasoning and adjust as desired. I usually add another Tbsp of ketchup for sweetness and tang. If you have time, let the chili rest for 20 to 30 minutes - the flavors develop as it sits - and it tastes even better the next day!

Step 5

Serve hot over cooked spaghetti or veggie dogs with your favorite toppings.