Three-Bean Chili and Rice

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™ 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

Salsa Cream

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