Kick Butt Three Bean Chili

This national cook-off winning entry is served with an amazing homemade salsa topping and garlic rice.

Yield

6 servings (1 cup rice and 1 1/2 cups chili each)

Livia's 3-Pepper Salsa 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)
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 Ingredients

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 Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (15 ounce) can chick peas (garbanzo beans), drained, rinsed
1 (15 ounce) can 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 Ingredients

1 (8 ounce) container sour cream
1/3 cup Livia's 3-Pepper Salsa

Directions

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.

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.

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.

In small bowl, mix Salsa Cream ingredients.

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.

Estimated Time

Preparation Time: 55 minutes
Cook Time: 35 minutes

Additional Information

Use a slotted spoon to serve the salsa.

Nutritional Information

1 Serving (1 Serving): Calories 700 (Calories from Fat 160), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 20 mg; Sodium 1490 mg; Total Carbohydrate 113 g (Dietary Fiber 17 g, Sugars 11 g), Protein 22 g; Exchanges: 5 1/2 Starch; 1 Other Carbohydrate; 3 Vegetable; 3 Fat; Carbohydrate Choices: 7 1/2

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