Loaded Bean & Veggie Chili

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• diced tomatoes
  14.5 oz
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• kidney beans
  15 oz
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• mexican spice blend
  1 packet
• olive oil
  1 tbsp
• onion
  1 unit
• salt
  1 tsp
• scallions
  3 units
• sour cream
  2 tbsp
• southwest spice blend
  1 packet
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 packet
• water
  1¼ cup

🍳 Cookware

• small pot
• medium pot
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Halve, peel, and dice onion . Core, deseed, and dice long green pepper into ½-inch pieces.

   scallions: 3 units, onion: 1 unit, long green pepper: 1 unit
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened ⏱️ 1 minutes . Add jasmine rice , water , and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ½ cup, water: 1¼ cup
3. 

   3

   Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add onion and poblano; cook, stirring occasionally, until slightly softened ⏱️ 4 minutes . Add tomato paste , southwest spice blend , mexican spice blend , and salt . Season generously with black pepper . Cook, stirring, until fragrant ⏱️ 1 minutes .

   olive oil: 1 tbsp, tomato paste: 2 tbsp, southwest spice blend: 1 packet, mexican spice blend: 1 packet, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Stir diced tomatoes , veggie stock concentrate , kidney beans and their liquid, and half the water into pot. Bring to a boil, then reduce heat to medium. Simmer until thickened ⏱️ 15 minutes . Season with salt and pepper to taste.

   diced tomatoes: 14.5 oz, veggie stock concentrate: 1 packet, kidney beans: 15 oz
5. 

   5

   Meanwhile, in a small bowl , combine sour cream and half the hot sauce . Add remaining water 1 tsp at a time until mixture reaches a drizzling consistency. Add more hot sauce if you like things spicy.

   sour cream: 2 tbsp, hot sauce: 1 tsp
6. 

   6

   Fluff rice with a fork and season with salt. Divide between bowls and top with chili. Garnish with mexican cheese blend , scallion greens, and hot sauce crema. Serve.

   mexican cheese blend: ½ cup