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.

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved