Three-Bean Chili with Garlic Rice and Fresh Pepper Salsa
A hearty vegetarian chili featuring kidney beans, black beans, and chickpeas simmered with bell peppers and aromatic spices, served alongside fragrant garlic rice and topped with a vibrant fresh salsa. This filling dish combines tender beans in a rich tomato base with perfectly seasoned rice that's been soaked and toasted for extra flavor. The fresh three-pepper salsa adds brightness and crunch, making this an ideal comfort meal for family dinners or casual entertaining when you want something satisfying yet wholesome.
Ingredients
- 1 medium red onion, finely chopped
- ½ teaspoon salt
- 3 medium tomatoes, seeded, finely chopped
- 1 small poblano chile, seeded, finely chopped
- 1 small jalapeno chile, seeded, finely chopped
- 1 small yellow bell pepper, finely chopped
- 1 tablespoon olive oil
- juice of 1/2 lime
- ¼ cup fresh cilantro, chopped
- salt and pepper, to taste(optional)
- 2 cups regular long-grain white rice, uncooked
- 2 tablespoons vegetable oil
- 4 cloves garlic, cut into thin slices
- 3 cups water
- 1 teaspoon salt
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained, rinsed
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (15 oz) chickpeas, drained, rinsed
- 1 can (15 oz) tomato sauce
- 3 small bell peppers, diced
- 1 Anaheim or jalapeno chile, seeded, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Rub onion with salt, rinse repeatedly until mild, drain thoroughly
- 2
Combine onion with remaining salsa ingredients, refrigerate
- 3
Soak rice in water for 15 minutes, drain well
- 4
Heat vegetable oil in saucepan, cook garlic until golden
- 5
Add rice to pan, stir for 3 minutes
- 6
Add water and salt, bring to boil, reduce heat, cover and simmer 15 minutes
- 7
Remove garlic slices before serving
- 8
Combine all chili ingredients in Dutch oven
- 9
Bring chili to boil, reduce heat, cover and simmer 25 to 30 minutes until peppers are tender
- 10
Serve rice and chili in bowls, top with salsa
Tips
Soaking the rice before cooking creates fluffier grains and better texture in the final dish
Rinsing the diced onion multiple times removes harshness and creates a milder flavor for the fresh salsa
Remove garlic slices from the rice before serving to prevent overpowering bites while keeping the aromatic flavor
Good to Know
Refrigerate chili up to 4 days, rice up to 3 days separately
Make chili day before, reheat gently. Cook rice fresh for best texture
Serve immediately while hot, with salsa on the side
Common Mistakes
Don't skip soaking rice to avoid mushy texture
Remove excess water from rinsed onion to prevent watery salsa
Don't overcook chili to keep peppers from becoming mushy
Substitutions
soak overnight and cook separately
FAQ
Can I use different types of beans in this chili?
Yes, substitute any combination of beans you prefer. Pinto, navy, or great northern beans work well. Keep the total amount at 3 cans for proper consistency.
What if I don't have time to soak the rice?
You can skip soaking but increase cooking time to 18-20 minutes and add an extra 1/4 cup water for proper absorption.
How long will the fresh salsa keep in the refrigerator?
The salsa stays fresh for 2-3 days refrigerated. The flavors actually improve after a few hours as ingredients meld together.