Mexican-Spiced Lentil Chili & Rice Bowls

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• Mexican cheese blend
  ½ cup
• black pepper
• cooking oil
  1 tsp
• cumin
  2 tsp
• garlic
  6 clove
• jasmine rice
  1 c
• lentils
  2 unit
• lime
  2 unit
• long green pepper (diced)
  2 unit
• salt
• scallions (whites only)
  4 unit
• sour cream
  6 tbsp
• sugar
  ½ tsp
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot

1. 

   1

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallions and long green pepper ; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and black pepper .

   cooking oil: 1 tsp, scallions: 4 unit (whites only), long green pepper: 2 unit (diced), salt, black pepper
2. 

   2

   Stir in garlic , cumin , and Mexican Spice Blend ; cook, stirring constantly, until fragrant, ⏱️ 30 seconds .

   garlic: 6 clove, cumin: 2 tsp, Mexican Spice Blend: 2 tbsp
3. 

   3

   Bring the chili (with tomato paste , veggie stock concentrate , lentils , and sugar ) 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 black pepper .

   tomato paste: 2 unit, veggie stock concentrate: 2 unit, lentils: 2 unit, sugar: ½ tsp, salt, black pepper
4. 

   4

   Fluff jasmine 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.

   jasmine rice: 1 c, sour cream: 6 tbsp, Mexican cheese blend: ½ cup, lime: 2 unit