A one pot wonder, great for a crowd. Adjust the heat to your liking and top with your favourity guacamole and fresh coriander.
Rinse lentils then generously cover with water and cook until soft (about 30 minutes). Add more water if required.
Heat a large pan add onion, garlic, red capsicum and saute in 1/3 cup vegetable stock for 3-5 minutes, adding more stock as needed to prevent sticking. Stir in cumin and chilli powder, cook for another minute.
Add tomato paste, crushed tomatoes, maple syrup, tamari, salt, savoury yeast, rest of vegetable stock, lentils and jalapeno peppers (if using). Simmer for 20 minutes stirring occasionally.
5 minutes prior to serving, add couscous and boiling water to a bowl. Cover and let stand for 5 minutes. Fluff up with a fork.
Serve chilli on top of couscous with a dollop of coconut yogurt, avocado and coriander.
Mash that avocado and add your favourite guacamole flavourings to add extra flavour to your topping... yum!