Rachael Ray Black Bean Chili

Rachael Ray’s Black Bean Chili is a savory blend of lean beef, aromatic spices, and robust black beans, served with corn cakes, and is done in 35 minutes!

Try More Rachael Ray Recipes:

• Rachael Ray Risotto Recipe
• Rachael Ray Shepherd Pie Recipe
• Rachael Ray Chicken Enchiladas

🧡 You’ll Love This Black Bean Chili Recipe:

• Lean and Wholesome: Protein-packed with beef and beans.
• Effortless Prep: Quick and easy for busy days.
• Sweet Corn Cakes: Unique twist with delightful texture.
• Versatile Enjoyment: Personalize with green onions, a creative and satisfying dish.

❓ What Is Rachael Ray’s Black Bean Chili Recipe?

Rachael Ray’s Black Bean Chili is a substantial combination of lean beef, spices, and black beans, served over sweet corn cakes for a delightful supper.

🥩 Rachael Ray Black Bean Chili Ingredients

• 2 pounds ground beef sirloin, 90 percent lean
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• Salt and pepper
• 1 tablespoon Worcestershire sauce, eyeball it
• 1 medium onion, finely chopped
• 4 to 6 cloves garlic, finely chopped
• 1 red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoons dark chili powder, 2 palm fulls
• 1 tablespoon cumin, 1/2 palm full
• 1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8-ounce) can of tomato sauce or tomato puree
• 2 (15-ounce) cans black beans, drained
• 2 tablespoons chopped fresh cilantro, a handful, optional
• 2 (8 1/2-ounce) packages, of corn muffin mix
• 1 cup milk
• 2 eggs, beaten
• 2 tablespoons vegetable or corn oil
• 3 scallions, thinly sliced
• Butter, for greasing griddle pan

🍛 How To Make Rachael Ray Black Bean Chili

1. Brown the ground beef in the oil in a large deep skillet or pot over high heat. Salt and pepper the meat, and then drizzle it with Worcestershire sauce.
2. After the beef has browned and crumbled, lower the heat to medium-high and stir in the garlic, jalapeno, red peppers, and onion.
3. Use chili powder and cumin as seasonings for meat and vegetables. Combine the meat and vegetables and cook for 5 minutes. Rinse the pan and add the broth, stirring to combine.
4. Add the black beans and diced or pureed tomatoes. Stir in the cilantro, if using, and lower heat to simmer after the mixture reaches a boil.
5. Combine sliced scallions, two packages of corn muffin mix, one cup of milk, two whisked eggs, and two tablespoons of vegetable oil. Make sure the battery is thick.
6. Bring a griddle or nonstick skillet to medium heat. Lightly oil the surface of a hot pan by nesting a pat of butter inside a folded paper towel and wiping it down.
7. Make 3 or 4-inch rounds with the corncake batter and pour them into the heated griddle pan or skillet. Cook for for 2 to 3 minutes per side, or until golden. Put the batter on a plate and keep going until you’ve used it all.
8. Garnish beef and black bean chili bowls with corn cakes topped with green onions before serving.
9. Top each spoonful of chili with a piece of corn cake and eat the chili and corn toppings like you would a pot pie.

💭 Recipe Tips

• Balance Spice: Adjust chili powder for the right kick.
• Quality Ingredients: Opt for lean beef and fresh veggies.
• Perfect Corn Cakes: Thick batter, medium heat.
• Creative Garnish: Top with scallions for freshness.
• Make-Ahead: Chili improves with time, ideal for prep.

🌮 What Goes Well With Black Bean Chili?

Add some flavor to black bean chili by eating it with cornbread, quesadillas, nachos, tacos, baked potatoes, salad, guacamole, coleslaw, rice, garlic bread, and gourmet hot dogs.

🎚 How To Store Leftovers Black Bean Chili?

• In The Fridge: Refrigerate leftover black bean chili for up to 4 days after transferring it to a tightly sealed container.
• In The Freezer: Leftover black bean chili can be frozen for 2 to 3 months when kept in freeze-safe bags. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Black Bean Chili?

• Stove: Heat black bean chili in a pot over medium-low heat, stirring periodically, for 10 to 12 minutes.
• Microwave: Pour black bean chili into a microwave-safe container and heat on high for 2 to 3 minutes, stirring between each interval until evenly heated.

FAQs

Try More Rachael Ray Recipes:

• Rachael Ray Apple And Onion Stuffing
• Rachael Ray Lemon Spaghetti
• Rachael Ray Polenta Recipe

Rachael Ray Black Bean Chili Nutrition Facts

Amount Per Serving

• Calories 304
• Total Fat 4g
• Saturated Fat 0.7g
• Trans Fat 0g
• Cholesterol 0mg
• Sodium 1013mg
• Potassium 1395mg
• Total Carbohydrates 57g
• Dietary Fiber 18g
• Sugars 11g
• Protein 16g