Three Bean Chili with Rice and Sour Cream
Three bean chili is a hearty and flavorful dish that is perfect for a cold night. It is made with a variety of beans, vegetables, and spices, and is often served with rice and sour cream.
Ingredients:
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 (15 ounce) can pinto beans, rinsed and drained
* 1 (28 ounce) can crushed tomatoes
* 1 (10 ounce) can diced tomatoes with green chilies
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup cooked rice
* Sour cream, for serving
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, green pepper, and red pepper to the pot and cook until softened, about 5 minutes.
3. Stir in the black beans, kidney beans, pinto beans, crushed tomatoes, diced tomatoes, chili powder, cumin, oregano, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the chili has thickened.
5. Serve the chili with rice and sour cream.
Tips:
* For a spicier chili, add more chili powder or red pepper flakes.
* For a vegetarian chili, omit the ground beef.
* To make the chili ahead of time, simply cook it according to the instructions and then let it cool completely. Store the chili in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you are ready to serve, simply reheat the chili over medium heat until warmed through.
Nutritional Information:
One serving of three bean chili with rice and sour cream contains approximately:
* Calories: 400
* Fat: 15 grams
* Protein: 20 grams
* Carbohydrates: 50 grams
* Fiber: 15 grams
* Sodium: 1,000 milligrams