Black Bean Lentil and Eggplant Chili

Ingredients

• 1/2 pound dried black beans, picked through
• 4 dried pasilla chiles or New Mexico chile peppers, stemmed (remove seeds for less heat)
• 3 bay leaves
• 4 large cloves garlic, diced
• 3 dried cascabel or guajillo chile peppers, stemmed (remove seeds for less heat)
• 2 dried chipotle chile peppers, stemmed (remove seeds for less heat)
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1 tablespoon ground cumin
• 1 poblano chile pepper, diced
• 1 small eggplant (1 pound), cut into 1/4-inch cubes
• Kosher salt
• 1/2 15-ounce can crushed tomatoes
• 1/2 15-ounce can diced tomatoes
• 1 tablespoon vegetable bouillon
• 1/2 cup dried green lentils
• Juice of 2 Key limes (or the juice of 1 lime)

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