For The Spice Blend:

• 1 tablespoon chili powder
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon fine sea salt, or to taste
• 1 teaspoon ground black pepper

For The Chili:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 celery stalks, chopped
• 1 jalapeño pepper, seeded and diced
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 1 28-oz can whole peeled tomatoes, crushed by hand
• Up to 1 cup vegetable broth or water (depending on how thick you like your chili)
• 1 15-oz can lentils, drained and rinsed (or 1 1/2 cups cooked green or brown lentils)
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can red kidney beans, drained and rinsed
• 2 teaspoons low-sodium soy sauce (or Worcestershire sauce)
• 1 bay leaf
• 1 tablespoon maple syrup (or brown sugar)
• 1 tablespoon fresh lime juice

Optional Toppings:

• Diced fresh tomatoes
• Diced red or white onions
• Sliced green onions
• Chopped fresh cilantro
• Charred corn
• Sour cream or cashew sour cream
• Sliced avocado
• Freshly grated cheddar cheese
• Tortilla chips or corn chips