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Loaded Bean & Veggie Chili

Loaded Bean & Veggie Chili

with Scallion Rice & Hot Sauce Crema

calorie smart
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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.

Tags:Veggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

1 teaspoon

Hot Sauce

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate113 g
Sugar18 g
Dietary Fiber15 g
Protein20 g
Cholesterol25 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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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.