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.