Plant-based chili with tofu crumble and homemade chili powder

Spread the dried peppers in a non-stick pan over medium heat, cook a couple of minutes, flip and cook another minute, then set aside.

Pat the tofu dry, mash it to a crumble with a fork, then saute in the avocado oil over medium heat four to five minutes.

Add the soy sauce and dark soy sauce and saute another three to four minutes; set the tofu crumble aside.

When the peppers are cool, remove the stems and seeds.

Blend the peppers with the dried shiitake mushroom on high until powdered, or use a spice grinder. Stored in a jar the chili powder keeps five to six months.

Finely chop the red onions and garlic; rinse and drain the brown lentils.

Heat the chili oil in a stock pot over medium heat, add the red onions and saute four to five minutes, then the garlic for one to two minutes.

Add the cumin, sweet paprika, cinnamon, oregano, salt and the chili powder and saute one to two minutes.

Make a well in the middle of the pan, add the tomato paste and saute it about a minute.

Add the red wine, deglaze and cook three to four minutes.

Add the brown lentils and the crumbled tofu and stir, then the vegetable stock and the can of tomato puree; stir and bring to a boil, scraping up anything stuck to the bottom.

Stir in the cacao paste and maple syrup until the chocolate melts.

Once boiling, drop to medium low, cover and cook about 45 minutes to an hour.

Serve with a squeeze of fresh lime juice, a few slices of avocado and freshly chopped cilantro.