Loaded Bean & Veggie Chili

Name: Loaded Bean & Veggie Chili with Scallion Rice & Hot Sauce Crema
Yield: 2 servings
Ingredients: 1 Egg; 1 Kidney Beans; 1 Tomato; 1 Onion; 2 tbsp Sour Cream; 1/2 cup Rice; 14 oz Canned Tomatoes; 1 unit Long Green Pepper; 2 unit Scallions; 1 tbsp Mexican Spice Blend; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; tsp Salt, tsp; tsp Black Pepper, tsp

with Scallion Rice & Hot Sauce Crema

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Kidney Beans
1 Tomato
1 Onion
2 tbsp Sour Cream
1/2 cup Rice
14 oz Canned Tomatoes
1 unit Long Green Pepper
2 unit Scallions
1 tbsp Mexican Spice Blend
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
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. 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.
4

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.
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. TIP: Add more hot sauce if you like things spicy.
6

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.

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