Three-Bean Chili and Rice

 Grand Prize Winner! from the Betty Crocker team chili cook off. Livia, who works in the Betty Crocker Kitchens influenced the recipe with her Peruvian roots.

Ingredients

Livia’s 3-Pepper Salsa

• 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)
• 1

  tablespoon olive oil
• Juice of 1/2 lime (about 2 tablespoons)
• 1/4

  cup chopped fresh cilantro
• Salt and freshly ground pepper to taste

Livia’s Garlic Rice

• 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

Chili

• 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
• 1/2

  teaspoon salt
• 1/4

  teaspoon pepper

Salsa Cream

• 1

  container (8 oz) sour cream
• 1/3

  cup Livia’s 3-Pepper Salsa

Steps

• 1

  In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
• 2

  In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
• 3

  Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
• 4

  In small bowl, mix Salsa Cream ingredients.
• 5

  To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.