Tofu and brown lentil chili

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

Pat the tofu dry, put it in a bowl and mash it into a crumble with a fork.

Pan back on medium with a tablespoon of avocado oil; saute the tofu 4 to 5 minutes.

Add the soy sauce and dark soy sauce and saute another 3 to 4 minutes, then set the tofu crumble aside.

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

Blend the peppers with one dry shiitake mushroom on high until powdered, or use a spice grinder; store the chili powder in a jar for up to five to six months.

In a stock pot or saute pan on medium heat, saute the red onions in two tablespoons of chili oil for 4 to 5 minutes, then the garlic for 1 to 2 minutes.

Add the cumin, sweet paprika, cinnamon, oregano, a generous pinch of salt and a generous tablespoon of the fresh chili powder, and saute 1 to 2 minutes.

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

Add one cup of red wine to deglaze and cook 3 to 4 minutes.

Stir in the brown lentils and the crumbled tofu, then one cup of vegetable stock and the 800 ml can of tomato puree, and bring to a boil, scraping up anything stuck to the bottom.

Stir in the optional dark chocolate and one and a half tablespoons of maple syrup until the chocolate melts.

At the boil, turn down to medium low, cover and cook 45 minutes to an hour.

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