---
title: "Loaded Bean & Veggie Chili"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/loaded-bean-veggie-chili-5df012faa18dc93a36780016
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 5000
source_chef: Recipe Development Team
review_highlights:
  - theme: Portions
    text: One reviewer noted the chili portion was generous while the rice seemed sized for one person rather than two.
nutrition:
  calories: 660
  protein: 26
  fat: 12
  saturated fat: 6
  carbohydrates: 97
  sugar: 20
  fiber: 13
  cholesterol: 25
  sodium: 1030
  potassium: 1280
  calcium: 290
  iron: 5.7
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Kidney%20Beans/loaded-bean-veggie-chili.avif"
---

Wash and dry all produce. Trim and thinly slice @scallions{2%unit}(separating whites from greens). Halve, peel, and dice @onion{1%unit}. Core, deseed, and dice @long green pepper{1%unit} into ½-inch pieces.

Melt @butter{1%tbsp} (2 TBSP for 4 servings) in a #small pot{} over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, ~{1%minute}. Add @jasmine rice{½%cup}, @water{¾%cup}, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover with a lid. 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}. Season generously with @black pepper{}. Cook, stirring, until fragrant, ~{1-2%minutes}.

Stir @diced tomatoes{14%oz}, @veggie stock concentrate{1%unit}, @kidney beans{1%unit} and their liquid, and ½ cup water into the 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{2%tbsp} and half the @hot sauce{1%tsp}. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork and season with salt. Divide between bowls and top with chili. Garnish with @Mexican cheese blend{½%cup}, scallion greens, and hot sauce crema.