Smoky Bacon and Lentil Chili Bowls with Cilantro Lime Rice

This smoky bacon and lentil chili is packed with bold, comforting flavors. Tender lentils simmer in a cumin-spiced tomato base with sautéed scallions and green pepper for savory depth. The chili is finished with a bright squeeze of lime juice for a tangy contrast.

Serve over fluffy jasmine rice and top with a dollop of sour cream, melty Mexican cheese and fresh scallion greens. It’s a satisfying bowl that brings together smoky, spicy and creamy elements for a perfect weeknight dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, prepare vegetables: trim and thinly slice scallions, separating whites from greens. Core, deseed and finely dice green pepper. Peel and mince or grate garlic. Quarter lime.
3. Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper.
4. Stir in garlic, cumin and Mexican Spice Blend; cook, stirring constantly, until fragrant, about 30 seconds.
5. Add lentils with their liquid, tomato paste, stock concentrate, ½ cup water (1 cup for 4 servings) and ¼ teaspoon sugar (½ teaspoon for 4 servings). Bring to a simmer, then reduce heat to medium-low. Cook, stirring frequently, until chili thickens slightly, 8-10 minutes. If too thick, add water a splash at a time. Taste and adjust seasoning with salt and pepper.
6. Fluff rice with a fork. Divide chili among bowls. Top with rice, sour cream, Mexican cheese blend and scallion greens. Squeeze lime juice over each bowl and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use dried lentils instead of canned?

Yes, but you’ll need to cook them separately first. Use about ½ cup dried lentils, rinse and simmer in 1½ cups water until tender, about 20-25 minutes, then drain before adding to the chili.

Can I make this chili ahead of time?

Absolutely! The chili can be made up to 3 days in advance and refrigerated. Reheat gently on the stovetop, adding a splash of water if needed.

What can I substitute for Mexican cheese blend?

Any melting cheese like Monterey Jack, cheddar or a mix of both works well.