Kick-Butt Three-Bean Chili

The winning entry in the Pillsbury Test Kitchens Chili Cook-Off is served with an amazing homemade salsa topping and garlic rice.

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  • prep time 55 min
  • total time 1 hr 30 min
  • ingredients 27
  • servings 6
 

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™ chick peas (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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

Use a slotted spoon to serve the salsa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
1490mg
1490%;
Total Carbohydrate
113g
113%
(Dietary Fiber
17g
17%
  Sugars
11g
11%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
90%;
Calcium
20%;
Iron
45%;
Exchanges:
5 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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