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Playing Rach's "Rich and Flavorful" Poblano-Black Bean Chili

"We're starting out with a really rich and delicious and flavorful chili that's meat-free!" says Rach. "So, you can serve this to your friends who are vegetarian. You can even make it vegan, if you skip the queso fresco topping. But, I love the flavor of this chili!" It includes chipotle paste, ancho chili powder, cumin, oregano and cinnamon, as well as roasted poblanos, semi-dried tomatoes and fire-roasted tomatoes. And it's so easy to make! 


  • 4 large poblano peppers
  • 1 large onion, cut into wedges
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons chipotle paste
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Pinch of smoked cinnamon or ground cinnamon
  • 3 cups vegetable broth or chicken bone broth
  • ½ cup semi-dried tomatoes
  • Two 14-ounce cans or one 28-ounce can fire-roasted tomatoes
  • One 15-ounce can hominy, drained (about 1 ½ cups) 
  • Three 15-ounce cans black beans
  • Sour cream, radishes, queso fresco, micro cilantro or cilantro, finely chopped white or red onion or scallions sliced on bias, corn chips (Rach likes Fritos' Regular or Flamin' Hot)


Serves: 4 to 6


Char the peppers under hot broiler with onion and garlic and cool to handle. Peel peppers and chop all the roasted ingredients.  

Place oil in a chili pot or Dutch oven and combine roasted ingredients with chipotle paste, ancho chili powder, cumin, oregano and cinnamon.

5-Quart Cast Iron Dutch Oven

5-Quart Cast Iron Dutch Oven

Rachael Ray
$100 $80

Add broth and scrape up browned bits on the bottom of the pan. Add semi-dried tomatoes, fire-roasted tomatoes, hominy and black beans. Simmer 15 to 20 minutes. 

Garnish the chili with your choice of toppings, your faves, and enjoy.