Fragrant and healing spices can help to diversify any dish because of the unique flavor that each individual spice offers. Smoked paprika infuses a smoky (but not spicy) essence to this version of bean chili. In just one hearty serving you’ll get a variety of vegetables — onions, green bell pepper, celery, and carrots — as well as a variety of legumes — kidney beans, chickpeas, and lentils. The colorful array of plants makes it not only delicious, but beautiful and nutritious, too!
Set a large pot over medium heat, and add 1–2 tablespoons of the water, onion, green and red bell pepper, celery, carrot, and salt if using.
Stir, cover, and let cook for a few minutes.
Then, add the garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper.
Stir through and cover again, cooking for another 4–5 minutes. Reduce heat if veggies are sticking to the bottom of the pot.
Add the crushed tomatoes, chickpeas, kidney beans, 1 cup water, lentils, bay leaves, and molasses if using, and stir to combine.
Increase heat to bring to a boil.
Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are softened.
Stir in lime juice and serve portions with lime wedges.