Loaded Bean & Veggie Chili
with Scallion Rice & Hot Sauce Crema
As the temperature continues to drop, we find ourselves craving the culinary equivalent of a cozy blanket. Enter: this hearty, soul-warming chili. It’s chock full of goodness—that is to say red kidney beans, onion and poblano, diced tomatoes, and lots of bold spices. And because no good bowl of chili is complete without some awesome toppings, we’re garnishing with hot sauce crema, Mexican cheese, and a smattering of scallion greens. Get ready for a veggie meal as satisfying as it is delicious.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Yellow Onion
1 unit
Poblano Pepper
½ cup
Jasmine Rice
1.5 ounce
Tomato Paste
1 tablespoon
Southwest Spice Blend
1 tablespoon
Mexican Spice Blend
14 ounce
Diced Tomatoes
1 unit
Veggie Stock Concentrate
13.4 ounce
Kidney Beans
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
½ cup
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and dice onion. Core, deseed, and dice poblano into ½-inch pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 1 minute. Add rice, ¾ cup water (1½ cups for 4), and a big 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.
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. Add tomato paste, Southwest Spice, Mexican Spice, and 1 tsp salt (2 tsp for 4 servings). Season generously with pepper. Cook, stirring, until fragrant, 1-2 minutes.
Stir diced tomatoes, stock concentrate, beans and their liquid, and ½ cup water (¾ cup water for 4 servings) into pot. Bring to a boil, then reduce heat to medium. Simmer until thickened, 15-18 minutes. Season with salt and pepper to taste.
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. TIP: Add more hot sauce if you like things spicy.
Fluff rice with a fork and season with salt. Divide between bowls and top with chili. (TIP: Alternatively, you can serve chili on the side if you like.) Garnish with Mexican cheese, scallion greens, and hot sauce crema. Serve.
