adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Three-Bean Chili and Rice
0 Likes
Prep Time:
55 minutes
Total Time:
1 hour 30 minutes
Award-winning Peruvian-inspired chili by Betty Crocker pro.
Ingredients:
  • 1 medium red onion, finely chopped (about 1 cup)
  • 1/2 teaspoon salt
  • 3 medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
  • 1 small poblano chile, seeded, finely chopped (about 1/3 cup)
  • 1 small jalapeño chile, seeded, finely chopped
  • 1 small yellow bell pepper, finely chopped (about 1/2 cup)
  • Juice of 1/2 lime (about 2 tablespoons)
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground pepper to taste
  • 2 cups uncooked regular long-grain white rice
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, cut into thin slices
  • 3 cups water
  • 1 teaspoon salt
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (15 oz) Progresso™ kidney beans, drained, rinsed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 3 small bell peppers (any color), diced
  • 1 Anaheim or jalapeño chile, seeded, chopped
  • 2 tablespoons chili powder
  • 1/4 teaspoon pepper
  • 1 container (8 oz) sour cream
  • 1/3 cup Livia’s 3-Pepper Salsa
Instructions:
  • In a small bowl, massage onion and 1/2 teaspoon salt together until well combined. Cover onion with water, then pour onion and water into a strainer to drain. Return onion to the bowl and repeat rinsing and draining process several times to remove any harshness. Ensure excess water is completely drained. In a medium bowl, combine onion with the rest of the salsa ingredients. Refrigerate until ready to serve.
  • Place rice in a small bowl and cover with water. Let it sit for 15 minutes. Drain rice in a strainer. In a 3-quart saucepan, heat vegetable oil over medium-high heat. Sauté garlic until golden. Add rice and cook for 3 minutes, stirring frequently. Pour in 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Before serving, use a fork to remove garlic slices from the rice.
  • In a 4-quart Dutch oven, combine all chili ingredients and bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
  • Combine the ingredients for Salsa Cream in a small bowl.
  • In a large shallow soup bowl, elegantly present 1 cup of rice on one side and 1 1/2 cups of chili on the other side. Finish by adding a dollop of Salsa Cream and a spoonful of 3-Pepper Salsa on top. Enjoy the explosion of flavors!

Similar Recipes