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Rach's recipe for her tortilla-topped chili relies on pantry staples, making it ideal for days where a quick stop at the store just isn't in the cards.
Rach likes Impossible Burger, but any plant-based meat substitute will work.
John made a Blood Orange Margarita to go with Rach's chili. For another recipe using up pantry goods, check out Rach's recipe for Tuna or Chicken Casserole With a Cheesy Cracker Crust.
For the Spice Blend, combine ingredients in a small bowl.
For the Chili and Tortillas, heat a Dutch oven or chili pot over medium-high heat, add oil and brown meat or plant-based meat, and season with salt and pepper. Add onions, garlic and spice blend, stir a few minutes to soften, add chilies, chipotle paste, Worcestershire, soy sauce, fire-roasted tomatoes, tomato or taco sauce, and beans, then add stock and thicken a bit.
If using tortillas, preheat oven to 350°F. Scatter wedges on a large baking sheet. Spray with cooking spray and bake until golden and crisp, about 4 to 5 minutes. Remove from the oven and reserve.
Serve chili in bowls, then arrange bowls on baking sheet and top with tortillas or broken taco shells and cheese and broil briefly to melt. Top with garnishes of choice.