Chipotle Lentil Chili
By :Good Housekeeping
Print Recipe
Votes: 18
Rating: 4.33
Rate this recipe!
Course Main Course
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils
Prep Time 15 minutes
Cook Time 12 minutes
Servings
6 servings
Ingredients
  • 1 medium onion coarsely chopped
  • 1 medium green bell pepper coarsely chopped
  • 1 tablespoon canola oil
  • 2 large cloves garlic chopped
  • 3 tablespoons mild chili powder
  • 28 ounces diced tomatoes 1 can
  • 4 cups lower-sodium vegetable broth or 2 cans (14.5 ounces each) plus 1/2 cup water
  • 2 cups brown lentils rinsed and picked over
  • 1 or 2 chipotles in adobo sauce seeded and chopped
  • 1/2 cup sun-dried tomotoes (about 10 halves) chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
Toppings
  • avocado diced
  • Cheddar cheese shredded
  • fresh cilantro chopped
  • sour cream
  • Lime wedges
Course Main Course
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils
Prep Time 15 minutes
Cook Time 12 minutes
Servings
6 servings
Ingredients
  • 1 medium onion coarsely chopped
  • 1 medium green bell pepper coarsely chopped
  • 1 tablespoon canola oil
  • 2 large cloves garlic chopped
  • 3 tablespoons mild chili powder
  • 28 ounces diced tomatoes 1 can
  • 4 cups lower-sodium vegetable broth or 2 cans (14.5 ounces each) plus 1/2 cup water
  • 2 cups brown lentils rinsed and picked over
  • 1 or 2 chipotles in adobo sauce seeded and chopped
  • 1/2 cup sun-dried tomotoes (about 10 halves) chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
Toppings
  • avocado diced
  • Cheddar cheese shredded
  • fresh cilantro chopped
  • sour cream
  • Lime wedges
Votes: 18
Rating: 4.33
Rate this recipe!
Instructions
  1. In Instant Pot using saute function, cook onion and bell pepper in oil, uncovered, for 3 minutes, or until softening. Stir in garlic and 2 tablespoons chili powder and cook 1 minute. Hit cancel to turn off saute function.
  2. Stir in tomatoes, broth, lentils, chipotles, and sun-dried tomatoes. Cover and lock lid. Select Manual and cook at high pressure for 12 minutes. Once cooking is complete, release pressure by using a quick release. Stir in cumin, salt and remaining 1 tablespoon chili powder. Cover and keep warm for 10 minutes until thickened slightly and flavored through.
  3. Serve with avocado, Cheddar, cilantro, sour cream, and lime wedges.
Recipe Notes

EACH SERVING: ABOUT 315 CALORIES, 19G PROTEIN, 53G CARBOHYDRATE, 4G TOTAL FAT (0G SATURATED), 18G FIBER, 932MG SODIUM.

13 replies
  1. Ohno_kiki
    Ohno_kiki says:

    Pretty good, however, i think the call for 3 tablespoons of chilli powder would be excessive. We used maybe 1 tsp to half a tablespoon of chippotle chilli pepper and it has enough heat and is not overpowering. Will make again.

  2. Malia_000
    Malia_000 says:

    Very flavorful, and easy to adjust the heat by adding different types of chilis. Definitely tasty with cilantro and sour cream. Also makes for good leftovers.

  3. MarinaSmiths
    MarinaSmiths says:

    Simple and delicious.

    Did ours with red lentils (10 min cook probably better), along with italian sausage chunks seared with the onions and peppers.

  4. Pot fun
    Pot fun says:

    Extra good! I needed to cut the recipe in half because of my Instant Pot Mini (3 quart), but otherwise followed the recipe exactly. Garnishes were excellent also. Served with warmed flour tortillas. Super!

  5. Wardpam
    Wardpam says:

    Delish. Also cut back on liquids as too full for 3 quart. Was a bit watery but thickened with time

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