Chipotle Red Lentil Chili

Name: Chipotle Red Lentil Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 onion (diced); 1 red bell pepper (diced); 3 cloves garlic (minced); 1 inch fresh ginger (minced); 2 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp chipotle powder; 2 tsp chili powder; 1 tsp cumin; 1 cup green lentils; 1 cup red lentils; 1 15 oz can diced tomatoes; 1-2 tbsp maple syrup; 4 cups vegetable broth

June 25, 2020 by Catherine Perez 2 Comments

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This rich and flavorful chipotle red lentil chili is spicy, satisfying and can be whipped up in just 30 minutes. Spiced with chipotle, paprika and ginger!

I’ve been making this dish forever. Sometimes when I’m not sure what to make, I will instantly go to this dish every single time. When friends come over, it’s chipotle red lentil chili time. When I’m feeling lazy, it’s chipotle red lentil chili time. I don’t think there is a time not to have it. It’s creamy thanks to the addition of red lentils, but bursting with smoky flavors that make it seem like you’ve been cooking this for a long time.

A fun and flavorful take on chili

Most people will say that chili is only chili if it has meat in it. But I’m a firm believer that you can make a very satisfying chili with a good mix of different beans or lentils. This chili utilizes two different lentils, both brown and red lentils, to make the chili hearty and have a great bite to it. We still use the traditional chili seasoning in this, but also add some extra depth of smoky flavor from chipotle powder and smoked paprika. It’s further enhanced with the addition of ginger and a little sweetener to help balance the rich tomato flavor.

Outside of the flavors you’ll find in this chili, you’ll also find a host of nutrients when all these ingredients come together. Beta carotene, vitamin C, iron, and protein to name a few. The mix of nutrients in this chili also helps to improve absorption of these nutrients.

How to make chipotle red lentil chili

Cook down onions and sauté until softened. Add in garlic and ginger and sauté until fragrant.
Stir in tomato paste and seasonings for about 2-3 minutes until fragrant.
Add tomatoes, lentils, maple syrup and vegetable broth then stir to combine and bring to a boil.
Reduce to a low heat and allow to simmer and cook for 30 minutes or until lentils are soft and tender.

This dish can also be made in a pressure cooker. You can also follow the above sauteing steps by setting your electric pressure cooker to saute mode, and when you finish adding the lentils and vegetable broth as mentioned above, seal your pressure cooker and set it to manual for 10 minutes. Allow pressure to release naturally and then give chili a good stir.

Tips to make chipotle red lentil chili

Make sure your red lentils cook enough so that they soften and help thicken your chili. They should start to break down a little as they cook.
Add some extra chew and balance the texture of this dish by using a different lentil or bean to compliment your red lentils. Think green or brown lentils, chickpeas, red kidney beans, black beans, etc.
Add a little sweetness to help balance out the acid from the tomatoes. A little goes a long way!
If you tend to had difficulty digesting lentils, make sure to soak your lentils for a few hours before cooking this dish. After they have soaked, make sure to rinse really well before using. Soaking your lentils also has the added benefit of improving nutrient absorption.

Enjoying and storing your chipotle red lentil chili

Pair your protein rich lentil chili with some healthy starches like rice or quinoa or serve stuffed in a baked sweet potato (regular potato also works too). Don’t forget some veggies! I personally love pairing this meal with sauteed kale or you can stir in some extra spinach at the end of cooking. Servings are based on about a cup of chili, but feel free to serve yourself a portion that matches your needs, whether that means you need more or less is unique person to person.
Make sure to allow your chili to cool before storing in the fridge. You can store leftover chili in an airtight storage container and keep it for 3-4 days in the fridge. If planning to reheat, feel free to do so in the microwave or on the stove top.
You can also freeze this chili. Cook a double batch to reserve for future meals. I like to store this as individual servings in separate containers, so that I can just pull one container out and reheat easily as needed.

Need some more lentil inspiration?

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine