The only vegan chili recipe that made my meat-eating friends ask for seconds

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups mushrooms, finely chopped
• 1 cup walnuts, crumbled
• 1 ½ cups cooked brown lentils (or green)
• 2 cans fire-roasted tomatoes
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 chipotle peppers in adobo, minced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp cocoa powder
• Salt and pepper to taste
• 2 cups vegetable broth