Can I use a different type of lentil?

Red split lentils work best because they soften quickly and help thicken the chili. Brown or green lentils will take longer to cook and will stay firmer, so you’d need to simmer longer and add more stock if needed.

Can I make this chili ahead of time?

Yes. It reheats well and often tastes even better the next day after the flavors meld. Cool it completely, refrigerate, and reheat gently on the stove with a splash of stock or water if it thickens too much.

How thick should the chili be?

It should be thick and stew-like, but still spoonable. If it gets too thick while simmering, add a little more vegetable stock. If you want it thicker, simmer uncovered for a few extra minutes.

Can I freeze leftovers?

Yes, this chili freezes well. Store in airtight containers, leaving a little space for expansion, and freeze for up to about 3 months. Thaw overnight in the fridge before reheating.

What can I serve with this chili?

It’s great on its own, or served with cornbread, rice, tortilla chips, avocado, shredded vegan cheese, or a dollop of dairy-free sour cream.

Can I adjust the heat level?

Absolutely. For a milder chili, reduce or omit the chipotle chili pepper. For more heat, add extra chipotle or a little cayenne, tasting as you go.

Recipes

Red Lentil Chili

Name: Red Lentil Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Red Bell Pepper cored and chopped; 1 Can Medium Chili Beans; ½ Medium Yellow Onion chopped; 1 Can Black Beans drained and rinsed; 2 tablespoons olive oil; 1 Can Petite Diced Tomatoes; Salt to taste; 5 tablespoons tomato paste; 2 tablespoons The Spice House Medium Chili Powder; 4 Cups Vegetable Stock; 1/2 teaspoons The Spice House Ground Cumin; 1 Cup Frozen Sweet Corn; 1/2 teaspoon The Spice House Ground Chipotle Chili Pepper; 1 Cup Dried Split Red Lentils