CHILI BEANS AND RICE RECIPES

Name: Three-Bean Chili and Rice
Prep time: 55 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
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; 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; 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; 1 container (8 oz) sour cream; 1/3 cup Livia’s 3-Pepper Salsa

THREE-BEAN CHILI AND RICE RECIPE - BETTYCROCKER.COM

Three-Bean Chili and Rice Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 55 minutes

Yield 6

Number Of Ingredients 27

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
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
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
1 container (8 oz) sour cream
1/3 cup Livia’s 3-Pepper Salsa

Steps:

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.

Nutrition Facts : FatContent 3 , ServingSize 1 Serving, TransFatContent 0 g

VEGETARIAN BEAN AND RICE CHILI RECIPE: HOW TO MAKE IT

Vegetarian Bean and Rice Chili Recipe: How to Make It image

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 11 servings.

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutrition Facts : Calories 191 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 38g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

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THREE-BEAN CHILI AND RICE RECIPE - BETTYCROCKER.COM

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.
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