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1- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and a few grinds of black pepper.
Cook until the vegetables are tender and browned in spots, stirring occasionally, about 6 minutes.
Add the tomato paste, chili powder, thyme, and cumin, and continue cooking until fragrant and brick-red, stirring occasionally, about 2 minutes.
2-Add the vegetable stock, chopped tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt, and a pinch of black pepper.
Bring to a simmer, then reduce the heat to medium-low.
Cover the pot partially and simmer, stirring occasionally, until the lentils are tender and the chili is slightly thickened, 35 to 45 minutes.
3-Remove the bay leaves and add the vinegar, then season with salt and black pepper, then place in bowls and serve with toppings as desired.
Enjoy