Beef & Black Bean Chili Bar

• While rice cooks, wash and dry produce. • Halve, peel, and finely dice onion. Trim and thinly slice scallions, separating whites from greens.

• Place half the onion in a small bowl with cold water to cover. Set aside until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and remaining onion. Season with salt. Cook, stirring, until softened, 3-5 minutes. • Add beef* and Southwest Spice Blend; season with 1⁄2 tsp salt (1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until beef is browned, 4-6 minutes (the beef will finish cooking in the next step!). TIP: If there’s excess grease in your pot, carefully pour it out.

• Stir in crushed tomatoes, beans and their liquid, stock concentrate, 1⁄4 cup water, and 1⁄4 tsp sugar (1⁄2 cup water and 1⁄2 tsp sugar for 4 servings). • Bring to a simmer and cook, stirring occasionally, until beef is cooked through and chili has thickened slightly, 8-10 minutes. (TIP: Reduce heat if chili begins to thicken too quickly; if chili seems too thick, stir in a splash of water.) Taste and season with salt and pepper.