Vegetarian Chili Bar

🥘 Ingredients

• black pepper
  ¼ tsp
• blue corn tortilla chips
  4 oz
• cheddar cheese
  ½ cup
• cooking oil
  1 tbsp
• crushed tomatoes
  14.5 oz
• jasmine rice
  1¼ cups
• kidney beans
  15 oz
• long green pepper
  1 unit
• mexican spice blend
  2 tbsp
• mushroom stock concentrate
  1 unit
• onion
  1 unit
• salt
  ½ tsp
• scallions
  3 unit
• sour cream
  2 tbsp
• tomato paste
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• small pot
• medium pot

1. 

   1

   sour cream cheddar cheese kidney beans tomato paste onion blue corn tortilla chips crushed tomatoes long green pepper mushroom stock concentrate scallions mexican spice blend jasmine rice black pepper salt cooking oil water

   sour cream: 2 tbsp, cheddar cheese: ½ cup, kidney beans: 15 oz, tomato paste: 2 tbsp, onion: 1 unit, blue corn tortilla chips: 4 oz, crushed tomatoes: 14.5 oz, long green pepper: 1 unit, mushroom stock concentrate: 1 unit, scallions: 3 unit, mexican spice blend: 2 tbsp, jasmine rice: 1¼ cups, black pepper: ¼ tsp, salt: ½ tsp, cooking oil: 1 tbsp, water: 1¼ cups
2. 

   2

   In a small pot , combine jasmine rice, water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes .
3. 

   3

   While rice cooks, wash and dry produce.
4. 

   4

   Heat a large drizzle of cooking oil in a medium pot over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until slightly softened ⏱️ 4 minutes to ⏱️ 6 minutes .
5. 5

   Fluff rice with a fork.