Vegan tofu and brown lentil chili with homemade chili powder

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

Pat the tofu dry and mash it into a crumble with a fork.

Heat the avocado oil in the pan over medium and 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 the dry shiitake mushroom on high until powdered, or use a spice grinder; store the chili powder in a jar for up to five or six months.

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

Heat the chili oil in a stock pot or saute pan over medium, add the red onions and saute 4 to 5 minutes.

Add the garlic and saute one to two minutes.

Add the cumin, sweet paprika, cinnamon, oregano, a generous pinch of salt and a generous tablespoon of 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 3 to 4 minutes.

Add the brown lentils and the crumbled tofu and stir.

Add the vegetable stock and the can of tomato puree, stir, scraping up anything stuck to the bottom, and bring to a boil.

Add the optional cacao paste and the maple syrup and stir to melt the chocolate in.

Once boiling, turn the heat to medium low, cover and cook 45 minutes to an hour.

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