chili
kid-friendly
vegetables
vegetarian
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Vegetable Chili Mac

Vegetable Chili Mac

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Ingredients

  • 4 poblano peppers
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can pinto beans, drained
  • Salt and pepper
  • 1/2 tablespoon cumin, half a palmful
  • 1 tablespoon coriander
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ancho (mild) or chipotle (hot) chili powder
  • 2 tablespoons tomato paste
  • 1 cup Negro Modelo or other Mexican beer or 1 cup vegetable stock
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 pound whole wheat or semolina macaroni or elbow pasta with lines
  • A handful of cilantro, finely chopped, optional
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 3 scallions, finely chopped

Yield

Serves: 4-6

Preparation

Preheat broiler.

Place peppers on a broiler pan and blacken the skins of the poblanos all over (leave oven door slightly ajar to allow steam to escape). Place blackened peppers in a bowl and cover tightly with plastic wrap. Cool to handle. Peel and seed peppers, and chop them.

Bring a large pot of water to a boil for pasta.

Heat a heavy pot over medium-high heat with EVOO, a couple turns of the pan. Add onions and garlic, and soften 5 minutes. Add chopped poblanos and pintos to the pot, season with salt, pepper, cumin, coriander, paprika, chili powder and stir to combine. Add tomato paste, stir to incorporate then add beer or stock and tomatoes. Reduce heat to simmer.

Cook pasta to al dente, drain and toss with veggie chili and cilantro, if using. Place in a casserole dish and top with both cheeses. Place under broiler to melt and brown cheese

Garnish with scallions and serve.