This hearty bean and lentil, kid-friendly version of chili from the Plant-Powered Families cookbook draws on smoked paprika for a spicy essence that isn’t too hot, and features gentle warming spices such as cinnamon and a kiss of mild chili powder. What you need:2 tablespoons plus ¾ cup water, divided2 cups diced onion¾ cup diced green bell pepper¾ cup diced red bell pepper¾ cup diced celery½ cup diced carrot1¼ teaspoons salt5 cloves garlic, minced1½ tablespoons mild chili powder1½ teaspoons dried oregano1 teaspoon dry mustard1 teaspoon smoked paprika½ teaspoon ground cinnamon¼ teaspoon crushed red pepper flakes¼ teaspoon black pepper1 (28-ounce) can crushed tomatoes1 (14-ounce) can chickpeas1 (14-ounce) can kidney beans¾ cup red lentils, rinsed2 bay leaves2 teaspoons blackstrap molasses2 tablespoons lime juiceLime wedges, for servingWhat you do: