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Group Size: 10-12
Ingredients
Boil 2 ½ cups of water for every 1/3 cup of chili. Stir in veggie chili mix once boiling. Be careful not to add too much water or you will have chili soup! STIR CONTINUOUSLY as cooking or the chili will burn to the bottom. Add diced tomatoes and kidney beans. Reduce heat and simmer on low for 10 minutes. Chop onion and green pepper; sauté separately if desired. On a separate stove, make the minute rice (cooking directions can be found under fajitas). Serve chili over rice, covering with cheese and Cholula.