In a large soup pot over medium-high heat, sauté the onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften approximately 5-7 minutes.
Add the chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
Add the lentils, crushed tomatoes, kidney beans, and remaining vegetable broth to the soup pot. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.
When the lentils are cooked, stir the lime zest and juice into the chili and stir. Taste and add spices according to preference.