Smoky Lentil Chili with Cilantro Lime Rice Bowls

This hearty lentil chili is packed with bold, smoky flavors. Tender lentils simmer in a cumin-spiced tomato base, while sautéed scallions and green pepper add savory depth. Served over fluffy jasmine rice, each bowl is finished with cool sour cream, melty cheese and a bright squeeze of lime for the perfect balance of textures.

It’s a satisfying, veggie-packed dinner that comes together in under 30 minutes. The chili thickens beautifully as it cooks and the toppings let everyone customize their bowl. Whether you’re looking for a meatless Monday meal or a cozy weeknight dinner, this recipe delivers comfort in every spoonful.

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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

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. 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.
2. 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.
3. 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.
4. 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 brown rice instead of jasmine rice?

Yes, but adjust cooking time and water according to package directions, as brown rice takes longer.

Is this recipe vegan?

It can be made vegan by omitting the sour cream and cheese or using plant-based alternatives.

Can I freeze the chili?

Yes, the chili freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.