Chipotle Lentil Chili

Name: Chipotle Lentil Chili
Total time: 15 min
Yield: 6
Ingredients: 2 chipotles in adobo; 2 cloves garlic; 1/2 c. sun-dried tomatoes; 1 (28 oz.) can whole peeled tomatoes; 1 tbsp. oil; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 tbsp. chili powder; 4 c. lower-sodium broth; 2 c. brown lentils; 1/2 tsp. salt; Avocado, for serving; Cheddar, shredded, for serving; Cilantro, for serving; Tortilla Chips, for serving

By The Good Housekeeping Test KitchenPublished: Sep 3, 2015

Be the first to review!

Jump to recipe

Mike Garten

Yields:

Total Time:

15 mins

With a pressure cooker, this chili is ready in no time.

Advertisement - Continue Reading Below

Ingredients

2 chipotles in adobo
2 cloves garlic
1/2 cup sun-dried tomatoes
1 (28 oz.) can whole peeled tomatoes
1 Tbsp. oil
1 medium onion, chopped
1 medium green pepper, chopped
1 Tbsp. chili powder
4 cups lower-sodium broth
2 cups brown lentils
1/2 tsp. salt
Avocado, for serving
Cheddar, shredded, for serving
Cilantro, for serving
Tortilla Chips, for serving

Directions

1. Step 1In food processor, puree chipotles, garlic, sun-dried tomatoes; pulse in whole peeled tomatoes until chopped. In pressure cooker in oil on medium, cook onion, green pepper, and chili powder. Add tomato mixture, broth, brown lentils, and salt. Lock lid; cook under high pressure 12 minutes. Release pressure. Serve with avocado, cheddar, cilantro, tortilla chips.

Instant Pot Directions: Using sauté 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. Then follow the directions as outlined in step 2.

Nutritional Information (per serving): 310 calories, 19 g protein, 52 g carbs, 4 g fat, 18 g fiber, 870 mg sodium.

What you'll need: Instant Pot ($79, amazon.com)

Advertisement - Continue Reading Below