Vegan Lentil Chili with Chipotle Recipe
Still craving fiery comfort without beef tears and grease stains?
This vegan lentil chili with chipotle lights up tastebuds with smoky heat and hearty plant-powered goodness.
It simmers in a rich tomato base with chipotle, protein-packed legumes, aromatic spices, and fiber-rich veggies.
Perfect for cozy nights or impressing friends with zero animal guilt, you’ll feel like a domestic goddess.
Enjoy leftovers that taste even better next day and make meal prep look like a self-care ritual.
Ready for soup perfection that balances spice, depth, and sass? Let’s dive in.
Vegan Lentil Chili with Chipotle Recipe
A smoky, spicy vegan lentil chili with chipotle peppers, rich tomatoes, and warming spices for a cozy, plant-based meal.
Ingredients
- Olive oil — 1 tablespoon
- Yellow onion chopped — 1 medium
- Garlic minced — 3 cloves
- Carrot diced — 1 large
- Red bell pepper diced — 1
- Dried brown lentils rinsed — 1 cup
- Canned diced tomatoes — 1 can 14 oz
- Tomato paste — 2 tablespoons
- Vegetable broth — 3 cups
- Chipotle peppers in adobo chopped — 1–2 peppers + 1 tablespoon sauce
- Ground cumin — 1 teaspoon
- Smoked paprika — 1 teaspoon
- Chili powder — 1 tablespoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Fresh cilantro chopped — 2 tablespoons (for garnish)
Instructions
- Sauté aromatics: Heat olive oil over medium heat. Add onion, garlic, carrot, and bell pepper. Cook 5 minutes until softened.
- Spice it up: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook 1 minute until fragrant.
- Build the base: Add lentils, diced tomatoes, tomato paste, chipotle peppers, adobo sauce, and broth. Stir to combine.
- Simmer gently: Bring to a boil, reduce heat, and cover. Simmer 25–30 minutes until lentils are tender and chili thickens.
- Adjust & finish: Taste and adjust seasoning. Remove from heat; stir in half the cilantro.
- Serve: Ladle into bowls, garnish with remaining cilantro, and optional lime wedges or avocado slices.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Vitamin C: 20%
- Folate: 30%
- Potassium: 15%
- Magnesium: 12%
Additional Notes/Tips
- For extra creaminess, swirl in a dollop of vegan sour cream.
- Add a handful of spinach during the last 5 minutes for green goodness.
- Double the recipe and freeze leftovers for quick future meals.
- Serve with crusty bread, tortilla chips, or over rice for a heartier bowl.
- Adjust chipotle quantity to control heat—go bold if you dare.
