Smoky Lentil Chili and A Hot Dog Toppings Bar
Recipe type: Entree
Serves: 6-8 regular servings, 12-20 as hot dog topping
for the chili: dairy, egg, soy, oil, and gluten free, vegan
  • 1 large yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 red bell pepper, stemmed, seeded and diced
  • 1 green bell pepper, stemmed, seeded and diced
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 2 cups dry lentils
  • 8 cups vegetable broth
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 2 chipotles from (7 ounce) can, minced
  • 1 tablespoon adobo sauce
  1. In large stockpot, sauté onion, garlic, and bell peppers in a bit of water until softened.
  2. Add paprika, cumin, and cinnamon. Continue to sauté another minute.
  3. Add lentils, stir to combine.
  4. Add vegetable broth, tomatoes and tomato liquid, chipotles and adobo sauce. Stir to combine, and bring to a boil. Once boiling, reduce to simmer.
  5. Simmer uncovered for 25-30 minutes, stirring occasionally, until chili reduces and thickens.
  6. Serve as a hot dog topping, or in bowls with cool avocado slices, cashew cream, fresh jalapeño.
Recipe by spabettie at