Red Lentil Chili

Name: Red Lentil Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 2 cloves garlic (minced); 2 chipotles in adobo sauce (chopped (take 2 of them out of the can and chop them up)); 1 cup vegetable broth; 1 can diced tomatoes; 2 cans mixed chili beans; 1 cup red lentils (uncooked); Kosher salt and fresh cracked pepper (to taste); green onions, sour cream or your favorite chili toppings ( optional )

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Red Lentil Chili is a hearty and flavorful vegetarian dish. Packed with protein and fiber, this chili is sure to keep you full and satisfied. The combination of red lentils, veggies, and spices creates a warm and comforting bowl of chili that’s perfect for any occasion: a Super Bowl party, a family gathering, or just a cozy night in.

It’s easy to make and can be customized to your liking. Whether you’re looking for a meatless meal or just a delicious and healthy option, this Red Lentil Chili is a perfect choice.

What is Red Lentil Chili?

Red lentil chili is a vegetarian twist on classic chili. Most chili recipes use ground beef, but instead of meat, this recipe uses red lentils. These legumes are a great source of protein, fiber, and iron. As the lentils cook down, they create a thick texture to the chili. The addition of mixed chili beans gives it a classic chili flavor. My version is seasoned with chipotles in adobo sauce, garlic, and onions for a delicious, smoky flavor.

Why You’ll Love this Recipe

There are so many reasons to love this red lentil chili recipe.

Meat-free: It’s vegetarian, so it’s a great choice for meatless Mondays or for feeding vegetarian friends and family.
It’s nutritious: It’s packed with protein and fiber so it’s both filling and nutritious.
It’s easy: It’s simple to make and can be cooked in under an hour.
It’s delicious: It’s full of flavor, with a smoky and slightly spicy taste.
It’s customizable: You can add or remove ingredients and toppings and adjust the spice level to your liking.

What can I serve with Red Lentil Chili?

This chili is delicious on its own, but if you want to serve it with some sides or toppings, here are a few ideas:

Cornbread or corn muffins
Rice or quinoa
Tortilla chips
Naan bread
Garlic bread
Avocado or guacamole
Shredded cheese
Cilantro
Lime wedges
Green onion
Sour cream or plain Greek yogurt

Red Lentil Chili Ingredients

1 white or yellow onion, diced
2 large garlic cloves, minced
2 chipotles in adobo sauce, chopped (take 2 of them out of the can and chop them up)
1 cup chicken or vegetable broth
1 can diced tomatoes
1 can Bush’s Best Mixed Chili Beans (Kidney and Pinto) 15.5oz
1 can Bush’s Best Mild Kidney Chili Beans 16oz
1 cup red lentils, uncooked
Kosher salt and fresh cracked pepper, to taste

How to Make

STEP ONE: Saute onion and garlic. In a dutch oven, add the olive oil. Once it’s hot, add the diced onion and cook for 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer.

STEP TWO: Add the rest of the ingredients. Add the chipotles in adobo sauce, vegetable broth, diced tomatoes, and chili beans. Stir until combined.

STEP THREE: Cook. Bring to a boil. Once at a boil, reduce the heat and add the red lentils. Cover and simmer for 20 minutes. Keep stirring it every few minutes because the lentils will stick to the bottom of your dutch oven.

STEP FOUR: Serve. Serve with green onions, sour cream, or your favorite chili toppings.

Tips and Recipe Notes

Take a minute or two to rinse the lentils thoroughly before cooking. This helps to rinse away any dirt or other debris that might be on the beans.
Some stores don’t carry mixed chili beans. If you can’t find them, just use a mix of kidney beans, black beans, and pinto beans instead.
Make this recipe more or less spicy by adjusting how much chipotles in adobo sauce you add.
If you want a really thick chili, let the chili simmer for longer until more of the liquid has evaporated.

Ingredient Substitutions

If you don’t have chipotles in adobo sauce, you can use 1 teaspoon of smoked paprika instead.
You can add other vegetables like chopped bell peppers, zucchini, or sweet potatoes to bulk up the chili. I recommend lightly sauteeing them along with the onions.
If you prefer a milder chili, skip the chipotle peppers and use regular diced tomatoes instead of fire-roasted.

How to Store Leftover Red Lentil Chili

It’s a not-so-well-kept secret that chili only gets better with time. So if you have leftovers, you’ll be glad you kept them! If you have leftover chili, store it in the fridge in an airtight container. It will stay fresh for 3-4 days.

Can I freeze leftover Red Lentil Chili?

Yes, you can freeze this chili! This recipe freezes well and can be stored in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge overnight before you want to serve it again.

How to Reheat Red Lentil Chili

To reheat, pour the chili into a pot and heat it over medium-low heat until it’s warmed through. Sometimes, chili gets thick in the fridge so if you need to thin it back out, use chicken or vegetable broth to thin it back out. Add it slowly.

Can I make this ahead?

Yes, you can make this ahead. When it’s done cooking, put it in the fridge and reheat before serving. Unlike some chili recipes, this one can’t really simmer on the stove all day because the lentils will get soggy and mushy.

Is this recipe Gluten-Free?

Yes! This recipe is gluten-free. It’s also dairy-free, and vegan. Check your product labels, just to be sure.

FAQs

Do I need to soak my lentils?

Some beans need to be soaked before cooking them, but lentils do not. You should rinse them, but you don’t need to soak them.

Can lentils be used to thicken a chili?

Yes! The red lentils in this recipe will help thicken the chili. That’s because they’re very starchy and the starch seeps from the lentils into the broth, giving it a dense thickness that’s perfect for chili.

How do I not overcook my lentils?

Lentils can easily overcook and get mushy, so keep an eye on your chili while it cooks. Once your lentils are soft and can be pierced with a fork, they’re done! Remove your chili from the heat and don’t allow it to simmer away all day.

Looking for more Soup recipes? Give these a try:

I was able to come up with this recipe using only pantry staples. As we head into the winter months and cold and flu season, It’s important to me to stockpile my pantry. In that stockpile, I include lots of canned goods, pasta, and grains. This recipe uses red lentils, chicken or vegetable broth, and canned goods like chili beans, diced tomatoes, and chipotles in adobo sauce. Can’t find chipotles in adobo sauce? No problem, this tastes just as good without it. Let’s make some!