Three-Bean Chili
Equipment
Ingredients
THREE-PEPPER SALSA
- 1 medium red onion finely chopped
- ½ teaspoon salt
- 3 medium tomatoes seeded, finely chopped (about 13⁄4 cups)
- 1 small yellow bell pepper finely chopped (about 1⁄2 cup)
- 1 small poblano chile seeded, finely chopped (about 1⁄3 cup)
- 1 small jalapeño chile seeded, finely chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice 1⁄2 large
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
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 organic diced tomatoes, undrained
- 1 can 15 oz dark red kidney beans, drained, rinsed
- 1 can 15 oz black beans, drained, rinsed
- 1 can 15 oz chick peas (garbanzo beans), drained, rinsed
- 1 can 15 oz tomato sauce
- 3 small bell peppers any color, diced
- 1 Anaheim or jalapeño chile seeded, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
SALSA-CREAM
- 1 container 8 oz sour cream
- ⅓ cup Three-Pepper Salsa
Instructions
- 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.
- Add garlic; cook and stir until light golden brown.
- Add rice; cook 3 minutes, stirring frequently.
- Add 3 cups water and 1 teaspoon salt.
- Heat to boiling over high heat.
- Reduce heat; cover and simmer 15 minutes.
- Before serving, remove garlic slices from rice with fork.
- Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
- Heat to boiling.
- Reduce heat; cover and 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 each large shallow soup bowl.
- Spoon 11⁄2 cups chili next to rice in each bowl.
- Top each with salsa-cream and, using slotted spoon, three-pepper salsa.
Notes / Tips / Wine Advice:
Don’t be intimidated by the long list of ingredients! Each ingredient adds to the specialness of this chili. And the extra flavors make this chili worth the effort.
Nutritional Information
Calories: 750 kcal