Three Bean Chili with Rice

Three Bean Chili with Rice

Chef Michael Gattis, CEC

 

RECIPE NOTES

Makes 4 portions

 

three bean chili INGREDIENTS

  • ¼ cup diced onion

  • ¼ cup diced green pepper

  • 2 tbsp chopped garlic

  • 1 cup tomato puree

  • 1 can diced tomatoes

  • black pepper

  • cayenne pepper

  • chili powder

  • salt

  • 1 can pinto beans

  • 1 can kidney beans

  • 1 can black beans

  • ¼ cup fresh chopped cilantro

rice INGREDIENTS

  • 1 cup white rice

  • 2 cups chicken broth or water

 
three bean chili DIRECTIONS

  1. In a large pot, sauté onions, peppers, and garlic until soft.

  2. Add diced tomatoes and tomato puree. 

  3. Add seasonings.

  4. Drain the canned beans and add them to the pot. 

  5. Lower heat and simmer for 45 minutes, stirring occasionally.

Rice directions

  1. Add rice to sauce pan. Add in chicken broth or water. Bring to a boil. Reduce heat to a simmer, stir, then cover with lid until liquid is absorbed.

  2. Serve 3 Bean chili over rice