Smoky Bacon and Lentil Chili with Rice Bowls

This hearty chili brings together smoky bacon, tender lentils and a rich cumin-spiced tomato base for a deeply satisfying meal. Sautéed scallions and green pepper add savory depth, while fluffy jasmine rice, cool sour cream and melty Mexican cheese create the perfect balance of textures. A bright squeeze of lime juice finishes each bowl with a tangy contrast.

Perfect for a cozy dinner, this recipe is easy to make and packed with bold flavors. The chili thickens beautifully as it simmers and the toppings let everyone customize their bowl. Serve with extra lime wedges on the side for an extra pop of freshness.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. 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. Stir in garlic, cumin and Mexican Spice Blend; cook, stirring constantly, until fragrant, 30 seconds.
4. Stir in lentils and their liquid, tomato paste, stock concentrate, ½ cup water and ¼ tsp sugar (1 cup water and ½ tsp sugar for 4 servings). Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, 8-10 minutes. TIP: If chili seems too thick, stir in more water a splash at a time. Taste and season with salt and pepper.
5. Fluff rice with a fork. Divide chili between bowls. Top with rice, sour cream, as much Mexican cheese blend as you like and scallion greens. Serve with a squeeze of lime juice and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time as needed.

Can I make this chili vegetarian?

Absolutely! Omit the bacon and use vegetable oil instead. You may want to add a pinch of smoked paprika for depth.

How do I store leftovers?

Store chili and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.