Loaded Bean & Veggie Chili

🥘 Ingredients

• Mexican cheese blend
  ½ cup
• black pepper
• butter
  1 tbsp
• diced tomatoes
  14 oz
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• kidney beans
  1 unit
• long green pepper
  1 unit
• oil
• onion
  1 unit
• salt
  1 tsp
• scallions (separating whites from greens)
  2 unit
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• medium pot
• small bowl

1. 

   1

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

   scallions: 2 unit (separating whites from greens), onion: 1 unit, long green pepper: 1 unit
2. 

   2

   Melt butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, ⏱️ 1 minute . Add jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover with a lid. Reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ½ cup, water: ¾ cup, salt: 1 tsp
3. 

   3

   Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and poblano; cook, stirring occasionally, until slightly softened, ⏱️ 4-6 minutes . Season generously with black pepper . Cook, stirring, until fragrant, ⏱️ 1-2 minutes .

   oil, black pepper
4. 

   4

   Stir diced tomatoes , veggie stock concentrate , kidney beans and their liquid, and ½ cup water into the pot. Bring to a boil, then reduce heat to medium. Simmer until thickened, ⏱️ 15-18 minutes . Season with salt and pepper to taste.

   diced tomatoes: 14 oz, veggie stock concentrate: 1 unit, kidney beans: 1 unit
5. 

   5

   Meanwhile, in a small bowl , combine sour cream and half the hot sauce . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   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.

   Mexican cheese blend: ½ cup