Quick Texas Chili and Jasmine rice

(serves 10 to 12, so adjust accordingly)

• 1 large can of diced tomatoes
• 2 large cans of crushed tomatoes
• 1 large can of tomato sauce
• 1 can of tomato paste
• 2 lbs of ground meat (beef or turkey)
• 4 cups of water
• 1 large can Kidney Beans (or any other variety)
• 2 cups of jasmine Rice (or any other variety)
• 1 bag of frozen sweet corn
• 1/2 large yellow onion (diced)
• 1/2 green pepper (diced)
• 1/2 red pepper (diced)
• 4 cloves garlic (diced)
• OPTIONAL: jalapenos (or other hot pepper) diced
• Red Pepper flakes
• Hot sauce
• Cooking With Greens Tex Mex Blend
• 3 tbsp sugar
• olive oil
• Sour cream
• Green onions
• Sharp cheddar grated

In large pan, cook ground meat until brown and drain and set aside. In the same cleaned pan, add a little olive oil and heat. toss in chopped vegetables (onion, peppers, garlic). cook until slightly translucent. In large pot, combine all cans of tomato products with seasonings. Bring to a low boil. Add cooked meat, vegetables and Beans. Bring to boil. Taste and adjust seasoning if necessary. Reduce heat, cover and cook for an additional 20 mins.
In a small pot, bring lightly salted water to a boil. Once boiling, add rice. mix and bring to boil. Adjust heat to low setting and cover pot until water is absorbed and rice is fluffy.
Serve chili over rice. garnish with a dollop of sour cream, grated cheddar cheese, green onions and/or diced yellow onions. Enjoy!