Rachael Ray Vegetarian Chili

Vegetarian Chili by Rachael Ray is a zesty mixture of garlic, beans, tomatoes, and spices topped with cheese and scallions, paired with colorful tortilla chips, and ready in 15 minutes!

Try More Rachael Ray Recipes:

• Rachael Ray Corn Black Bean Salad
• Rachael Ray Turkey Noodle Casserole
• Rachael Ray Banana Bread Recipe

💗 Why You’ll Love This Vegetarian Chili Recipe:

• Flavorful Blend: Robust mix of spices, beans, and tomatoes.
• Easy Prep: Simple steps for all skill levels.
• Pantry Staples: Utilizes common, accessible ingredients.
• Toppings Galore: Customize with cheese and scallions.
• Crowd-Pleaser: Appeals to vegetarians and meat lovers alike.

❓ What Is Rachael Ray’s Vegetarian Chili Recipe?

Rachael Ray’s Vegetarian Chili is a flavorful mixture of garlic, beans, tomatoes, and spices, complemented by a topping of cheese and scallions, resulting in a satisfying vegetarian dish.

🍅 Rachael Ray Vegetarian Chili Ingredients

• 4 cloves garlic, crushed and chopped
• 1 cup pale beer or vegetable stock/broth
• 1 (32-ounce) can of crushed tomatoes
• 1 (14-ounce) can black beans
• 1 (14-ounce) can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon cayenne hot pepper sauce, several drops
• 1 teaspoon coarse salt
• 1 cup spicy vegetarian refried beans

Toppings:

• 8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
• Chopped scallions, whites and greens
• Diced fresh seeded plum tomato
• Blue and red corn tortilla chips or black bean tortilla chips, for dipping

🥣 How To Make Rachael Ray Vegetarian Chili

1. In a deep pot, sauté the onion, peppers, and garlic in oil over medium heat. Cook the vegetables for 3 to 5 minutes, until they’re tender.
2. Add the tomatoes, black beans, and red kidney beans and stir them all together after deglazing the pan with beer or water.
3. Add salt, chili powder, cumin, and spicy sauce to the chili. Stir in the refried beans to thicken the chili.
4. Add shredded cheese, scallions, and tomatoes to bowls of chili after simmering for 5 to 10 minutes over low heat. Stack a variety of tortilla chips on charger plates and set bowls on top.

💭 Recipe Tips

• Swift Prep: Use pantry staples for a quick start.
• Thickening Trick: Stir in spicy refried beans.
• Top with Flair: Elevate with scallions, tomatoes, and cheese.

🥙 What Pairs Nicely With Vegetarian Chili?

Vegetarian Chili combines well with cornbread, breadsticks, quesadillas, nachos, tacos, baked potatoes, sweet potatoes, onion rings, grilled cheese, coleslaw, and Hellmann’s potato salad.

🎚 How To Store Leftovers Vegetarian Chili?

• In The Fridge: Leftover vegetarian chili can be refrigerated for 3 to 4 days when kept in a tightly closed container.
• In The Freezer: Freeze leftover vegetarian chili in freezer bags for up to 3 months. Let thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Vegetarian Chili?

• Stove: Pour vegetarian chili into a small pot and heat for 5 minutes over medium heat, stirring periodically, until hot.
• Microwave: Toss vegetarian chili in a microwave-safe dish and heat on high for 2 to 3 minutes at a time, stirring occasionally, until heated.

FAQs

Try More Rachael Ray Recipes:

• Rachael Ray Beef Skillet Pie Recipe
• Rachael Ray French Dip Sandwich
• Rachael Ray Chicken Paprikash

Rachael Ray Vegetarian Chili Nutrition Facts

Amount Per Serving

• Calories 230
• Total Fat 6.6g
• Saturated Fat 1g
• Trans Fat 0g
• Cholesterol 1.2mg
• Sodium 1116mg
• Potassium 584.6mg
• Total Carbohydrates 35g
• Dietary Fiber 10g
• Sugars 6.4g
• Protein 11g