• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Soups and Stews

    Smoky Chipotle Lentil and Bean Chili

    Published: Oct 25, 2021 · Modified: Nov 1, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    smoky chipotle chili
    smoky chipotle chili

    chili in a white bowl with a spoon

    This fast and easy vegetarian chili has smoky (but not super spicy) flavors, two types of beans, and lentils for loads of plant-based protein. Add your favorite toppings and dinner is served!

    Chili season is officially here, and it may be my favorite dinner to make for guests. Last week I loaded up my slow cookers with chili, set out a bunch of toppings on tables on our back deck, and invited friends over for dinner. It’s always easy, fun, and a big batch of chili can feed a crowd.

    As much as I love a classic meat and beans chili (this is the one I made last week), it’s fun to mix things up with a vegetarian version. And here’s a little secret - lentils become very meat-like in a thick stew like chili - you can barely even tell the difference!

    WHERE TO FIND PRE-COOKED LENTILS

    One of my favorite shortcuts is to use pre-cooked lentils. I find them in the refrigerated produce section of my grocery store or in the refrigerated section at Trader Joe’s. You can also buy canned pre-cooked lentils - just drain and rinse them well before using. 

    If you prefer to use dried lentils in this recipe, use ¾ cups of green or brown lentils and increase stock to 3 ½ cups.

    lentils in a glass mixing bowl

    MAKE ANY CHILI IN THE SLOW COOKER 

    Almost any chili can be transferred to the slow cooker for hands-off simmering. Cook everything on the stovetop according to recipe instructions then transfer to the slow cooker for the “simmer” step. Most chilis should simmer on high for 7 to 8 hours or low for 4 to 5 hours. Check the chili halfway through slow cooking and add some more water if needed to account for evaporation over the long cook time. 

    INGREDIENTS for THIS SMOKY VEGETARIAN CHILI

    • Yellow Onion and Red Bell Pepper - Use these as a base to start building flavor. Be sure to dice them fairly small so they blend right.
    • Chipotle Adobo Sauce - This smoky, spicy sauce adds big flavor to the chili. Look for a small can of chipotles in adobo in the international aisle and use only the sauce surrounding the chilis (not the chilis themselves). The chilis and sauce freeze well, so save any leftovers. It is quite spicy, so use more or less depending on your spice preference. 
    • Chili Powder - Chili powder is actually a blend of spices. We often think of it as being really spicy, but if you’re concerned about spice, look for a mild version (I like this one.) You’ll get all the flavor without the spicy kick!
    • Kidney Beans and Black Beans - I love this combo for the creaminess of the kidney beans and the heartiness of the black beans, and both add plenty of vegetarian protein to this chili. Feel free to just use one type or sub in your favorite beans. 
    • Cooked Lentils - Pre-cooked lentils help to keep this recipe fast and easy, but check the recipe notes if you want to use dried lentils instead. 
    • Low-Sodium Stock / Broth - If not using a low-sodium version, reduce the salt in the recipe. You can always taste and add more at the end. 
    • Tomato Sauce - Tomato sauce is extra smooth, but tomato puree and crushed tomatoes (both slightly less smooth than sauce) will work just fine. 
    • Cooking Oil, Smoked Paprika, Cumin, Garlic Powder, Salt and Pepper - Pantry staples you’ll need to build flavor. 

    adding spices to vegetables in a dutch oven

    MORE CHILI RECIPES

    • Slow Cooker White Chicken Chili
    • Instant Pot All American Chili
    • Slow Cooker Turkey Chili
    • Slow Cooker Classic Beef Chili

    FAVORITE TOOLS

    • Knife
    • Cutting Board
    • Dutch Oven

    stirring vegetarian chili in a dutch oven

    vegetarian chili in a white bowl
    Print Recipe
    5 from 5 votes

    Smoky Chipotle Lentil and Bean Chili

    This fast and easy chili has smoky (but not super spicy) flavors, two types of beans, and lentils for loads of plant-based protein. Add your favorite toppings and dinner is served!
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main
    Cuisine: Tex Mex
    Keyword: easy dinner, freezer friendly, gluten free, vegetarian
    Servings: 4
    Calories: 205kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Dutch oven

    Ingredients

    • 2 Tablespoons Cooking Oil (see note)
    • 1 cup diced Yellow Onion
    • 1 cup diced Red Bell Pepper
    • 1 Tablespoon Chipotle Adobo Sauce (from a can of chipotles in adobo; see note)
    • 2 teaspoons Chili Powder (be sure to use chili powder that is a blend, not cayenne pepper)
    • 2 teaspoons Smoked Paprika (sub regular paprika)
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Kosher Salt
    • ½ teaspoon Garlic Powder
    • 1 15 ounce can Red Kidney Beans, rinsed and drained
    • 1 15 ounce can Black Beans, rinsed and drained
    • 1 ½ cup Cooked Lentils (see note)
    • 1 15 ounce can Tomato Sauce (tomato puree or crushed tomatoes will also work)
    • 2 cups Low-Sodium Vegetable Stock / Broth
    • Sour cream, Cheddar Cheese, Green Onions, Tortilla Chips (optional, for serving)

    Instructions

    • Heat a Dutch oven or large saute pan with oil over medium heat.
    • To heated oil, add onion and bell pepper. Cook, stirring frequently, until very tender, 6 to 8 minutes.
    • Add chipotle adobo sauce, chili powder, smoked paprika, cumin, salt, and garlic powder and stir gently until spices are fragrant, about 2 minutes.
    • Add kidney beans, black beans, lentils, tomato sauce, and stock.
    • Bring to a simmer. Simmer, stirring occasionally, for 20 minutes to let the flavors come together.
    • Taste finished chili and add some more salt, if needed.
    • Ladle chili into bowls. Serve with toppings and chips.

    Notes

    Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.
    Chipotle Adobo Sauce - Look for a small can of chipotles in adobo in the international aisle. For this recipe, use just the sauce that surrounds the chilis, not the actual chilis. It is quite spicy, so use more or less depending on your spice preference. If not using the chipotle adobo sauce, double the amount of chili powder included in the recipe. 
    Lentils - One of my favorite shortcuts is to use pre-cooked lentils. I find them in the refrigerated produce section of my grocery store or in the refrigerated section at Trader Joe’s. You can also buy canned pre-cooked lentils - just drain and rinse them well before using. If you prefer to use dried lentils in this recipe, use ¾ cups of green or brown lentils and increase stock to 3 ½ cups. Be sure to simmer the chili long enough for the lentils to become very tender (it may take longer than the time listed). 
    Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.
    To freeze: To freeze this chili, make as directed. Allow it to cool completely before storing in an airtight container. Freeze for up to 4 months. Defrost in the refrigerator completely before reheating on the stovetop. 
    Print and attach the label below so cooking instructions are ready when you are!
    smoky chipotle chili freezer label

    Nutrition

    Calories: 205kcal | Carbohydrates: 25g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1087mg | Potassium: 478mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1979IU | Vitamin C: 52mg | Calcium: 42mg | Iron: 4mg

    *This post contains affiliate links*

    Related

    « Roasted Butternut Squash with Garam Masala
    Herb and Cheese Puffs (Gougeres) »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese
    • Falafel Sandwich

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef