-
Place the lentils and broth into a medium saucepan and place it over high heat. Bring the broth to a boil, lower heat, and allow to simmer until the lentils are tender, about 30 minutes.
-
While the lentils cook, heat olive oil in large pot over medium heat. Add the onion and red belle pepper, and sauté until softened, about 5 minutes. Add garlic and sauté another minute, until very fragrant. Add the crushed and diced tomatoes, porter, eggplant, sugar, cumin, and chili powder.
-
Bring the mixture to a low simmer and allow to cook over low heat until the eggplant is tender, about 20 minutes, stirring occasionally.
-
Drain any excess liquid from the lentils and stir them into the pot with the chili. Allow to simmer for 2 to 3 minutes longer. Season with salt and pepper to taste, then add some hot sauce if you'd like a bit more kick.
-
Ladle into bowls and top with toppings of choice.