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Lentils sound really interesting there. I’m allergic to tomatoes, so most chili is off limits to me, but I may mess around with this and see if I can substitute something.
Being allergic to tomatoes has got to be a bummer. A quick Google search indicates that your best bets could be tamarind paste, kokum, or red pepper paste cut with vinegar. YMMV, however, as bell peppers are still solanaceae, or nightshades, so the tomato allergy may carry over.
Sorry, that should read "red peppers", not "bell peppers". A distinction without a difference in this case, though - both are solanaceae, as are potatoes and eggplant for that matter. Does your allergy carry over to either of those two? If not, there might be hope for peppers.
Luckily, it seems to be strictly tomatoes. I have been fine with all types of peppers I’ve worked with. Haven’t tried eggplant, but I’ll look into that, too. Thanks!
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