Smoky Chipotle Lentil Chili

Smoky Chipotle Lentil Chili




Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 3 - 4 Servings

WHAT YOU NEED

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 3 canned Chipotle Peppers in Adobo, chopped
• 1 Tbsp. Adobo Sauce from the can of chipotle
• 2 Yellow Onions, diced
• 2 stalks Celery, diced
• 1 Red Bell pepper, diced
• 340g Beyond Meat Beef
• 1 Tbsp. Tomato Paste
• 1 Tbsp. Worcestershire Sauce​

• 796ml can San Marzano Tomatoes
• 2 1/2 C Pres Choice Plant-Based Beef Broth
• 540ml can Lentils, drained & rinsed
• S P I C E S - 1 1/2 Tsp. Kashmiri Mirch, 1/2 Tsp. Chipotle Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1 Tsp. Clubhouse Tex-Mex Seasoning, 1/2 Tbsp. Cocoa Powder
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• G A R N I S H - Fresh Cilantro, Sour Cream, Fresh Green Onions, Red Onions
• S E R V E W I T H - Corn chips for dipping. White rice and boiled potatoes were both things I ate chili with growing up and they're both perfect.

DIRECTIONS

• Stir together the seasonings and set aside.
• Begin heating the butter, EVOO, garlic, pepper flakes, and chipotles peppers in a large, deep frying pan set to just below medium heat. Once heated, stir and let everything cook for about a minute before adding the onion, celery, bell pepper, and a good pinch of both salt & cracked pepper. Stir and cook about 6 minutes. Move the veg to the outside of the pan and drop in the beyond meat. Break it up in to crumbles and flip a couple times, seasoning with salt as it cooks for about 4 - 5 minutes.​

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• At this point, stir everything together for another minute or so before adding the worc sauce, tom paste, and half of the seasoning blend. Continue to stir and cook for a couple minutes to toast up those spices.  Add the tomatoes and broth, breaking up the toms in the pan. Bring to boil on medium high heat and once boiled, add the remaining seasoning blend, 1/2 tsp. salt, and a few cracks of pepper. Reduce to medium low, cover with a tilted lid, and simmer for 1 1/2 - 2 hours. In that time, you may need to add additional broth to keep your chili simmering. The longer it simmers, the deeper those flavours will be.
• Once it's nice and thick, taste and adjust your salt / pepper to your liking. 
• Serve with a side of corn chips, some fluffy rice, or even boiled potatoes which I used to love growing up! Garnish and ENJOY!
• Refrigerate leftover chili for up to 5 days.

HAPPY VEG