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Rachael Ray Vegetarian Game Day Chili
VegetarianGame Day

Rachael Ray Vegetarian Game Day Chili

Rachael's veggie-friendly chili is hearty enough to satisfy meat eaters, loaded with three kinds of beans and brightened with a caramelized tomato paste base instead of a long simmer.

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Inspired by Rachael Ray
⏱
45m
Cook Time
🫘
Mixed Beans
Protein
📍
New York
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Easy Heat
Nutrition Per Serving
239
calories
per serving
13g
Protein
3g
Fat
44g
Carbs
14g
Fiber
Sodium682mg
Sugar8g
Estimates per serving (7 servings total) · Powered by Edamam
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Serving suggestions

Avocado and lime cool and brighten the chipotle smoke; cheese and sour cream too (or vegan versions to keep it plant-based).

Substitutions & tips

Any three beans work — the variety of texture is the point. Start with one chipotle and add more adobo for smoke without extra heat. Genuinely fast enough for halftime.

Ingredients
1 can black beans
1 can pinto beans
1 can chickpeas
1 large onion
4 garlic cloves
2 tbsp tomato paste
1 can fire-roasted crushed tomatoes
1 cup vegetable broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 chipotle in adobo, minced
Avocado and lime to serve
Steps
1
Heat oil in a large pan, add onion and cook over medium-high until softened
2
Add garlic and chipotle and cook 1 minute
3
Add tomato paste and stir constantly for 3 minutes until it caramelizes and darkens
4
Add spices and toast 30 seconds in the paste
5
Pour in crushed tomatoes and broth, bring to a simmer
6
Add all three cans of beans, simmer 20 minutes
7
Serve with sliced avocado, lime, and corn chips
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