Mexican-Spiced Lentil Chili & Rice Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this chili packs bold flavors, with tender lentils in a smoky, cumin-spiced tomato base. Sautéed scallions and green pepper add savory depth while fluffy rice, cool sour cream, and melty cheese create the perfect balance of textures. The chili is finished with a bright squeeze of lime juice for tangy contrast. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 unit
Lentils
1 unit
Long Green Pepper
1 unit
Lime
3 clove
Garlic
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
-
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.
- 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. (If chili is too thick, stir in more water a splash at a time.)
-
Taste and season with salt and pepper.
-
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most reviewers loved the bold Mexican-spiced flavor, though some found it fell a little flat once mixed with the rice. The lime juice and sour cream topping made a noticeable difference in brightening the dish.
- Ease of prep: This is a straightforward, easy recipe that comes together quickly — a great weeknight option.
- Suggestions: Add tortilla chips, avocado, or diced tomatoes on top for extra texture and freshness 🌶️. Some added ground beef or bison to make it heartier, and a few suggested more rice or black beans to stretch the portions.
- Leftovers: The dish keeps well for lunch the next day, though the rice absorbs the chili over time and can become pasty — store them separately if possible.
- Portions: Several reviewers wished for slightly bigger portions, particularly more rice; one suggested using three-quarters cup of rice instead of one-half for a more filling bowl.
