Hearty Veggie Chili with Scallion Rice and Spicy Crema

When the temperature drops, there’s nothing quite like a bowl of chili to warm you from the inside out. This hearty veggie chili is packed with red kidney beans, tender onions, poblano pepper and diced tomatoes, all simmered in a rich, spiced broth. It’s a satisfying, plant-forward meal that doesn’t skimp on flavor.

To make it even better, we’re serving this chili over fluffy scallion rice and topping it with a tangy hot sauce crema, shredded Mexican cheese and fresh scallion greens. Every spoonful is a cozy, delicious experience that proves veggie meals can be just as comforting as their meaty counterparts.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Finely chop the onion. Trim and thinly slice the scallions, separating white and green parts. Remove the stem and seeds from the long green pepper, then dice it.
3. In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the onion and diced green pepper. Cook, stirring occasionally, until softened, about 4-5 minutes.
4. Add the Mexican spice blend and Southwest spice blend to the pot. Cook for 1 minute until fragrant.
5. Stir in the tomato paste, diced tomatoes (with their juices), kidney beans (drained and rinsed) and 1 cup water. Add the veggie stock concentrate and stir to combine. Bring to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the chili has thickened slightly. Season with salt and black pepper to taste.
6. Meanwhile, make the hot sauce crema: In a small bowl, combine the sour cream and hot sauce. Stir until smooth. Set aside.
7. When the rice is done, stir in the sliced scallion whites. Reserve the greens for garnish.
8. To serve, divide the scallion rice among bowls. Ladle the chili over the rice. Drizzle with hot sauce crema, sprinkle with Mexican cheese blend and garnish with the reserved scallion greens.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time and liquid accordingly.

Is this chili vegan?

This recipe contains sour cream and Mexican cheese, so it is not vegan. To make it vegan, use plant-based sour cream and vegan cheese or omit the toppings.

Can I freeze the chili?

Yes, the chili freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.