Why you will love this: Lentils are jam-packed with protein! This meal is a great choice for vegetarians
Heat a large pot or dutch oven over medium with 1 tbsp. (2 tbsp. for 4 servings) of oil. Once hot and shimmering, add mirepoix and cook for 4-5 minutes until softened.
Bring vinegar and sugar to a boil in a small saucepan. Once sugar has dissolved and the mixture is simmering, add red onion, toss to coat and cover with a lid. Remove from heat and set aside to allow onions to pickle.
Once mirepoix is softened, add garlic, and chili powder and increase heat to medium-high. Cook for 1 minute, then add fire roasted tomatoes and 1 cup (2 cups for 4 servings) of water. Drain and rinse lentils and kidney beans and add to pot. Season with salt and pepper to taste. Bring chili to a boil, then reduce heat to medium and simmer for 15 minutes.
Dice avocado and place into a small bowl. Wash and finely tear or mince cilantro, setting aside a few leaves for garnish if desired. Toss avocado, cilantro and half of the lime juice with a pinch of salt. Slice remaining lime into wedges.
Finish + Serve:
To assemble your chili, divide between serving dishes and top with pickled red onion, avocado salsa, cheese and lime wedges. Sprinkle on red pepper flakes to add some heat if desired. Garnish with remaining cilantro. Enjoy!