Winning Chili Recipe

Here's the recipe for the chili that won the 'Best Overall Chili' award at Saturday's cook-off. Thanks to Valerie for sharing it!

Valerie's Sweet ‘n Smoky 3-Bean Chili

4 large onions, chopped

4 cloves garlic, minced

1 large green pepper, seeded and chopped

3 Tbls coconut oil

1 Tbls each mustard powder and chili powder

¼ tsp each cumin and cocoa powder

½ cup tvp granules

1- 15 oz can diced tomatoes

1 4 oz can diced green chiles

1 baked yam, flesh scooped out, mashed

3- 15 oz cans beans(kidney, white, and black), undrained, and ½ cup water

1 cup of your favorite sweet BBQ sauce

1 6 oz. can tomato paste

2 Tbls Agave Nectar

2 Tbls Braggs Liquid Aminos(or soy sauce)

1 tsp liquid smoke

Tabasco sauce(optional)

salt(optional)

In a 5 or 6 quart kettle, cook onions, garlic, and green pepper in oil over medium-high heat, stirring occasionally until the onions and garlic are golden and the green pepper is soft. Add tvp granules and stir until coated.

Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, cocoa, cinnamon, tomatoes with their liquid, chilies, mashed yam,beans and their liquid,tomato paste and BBQ sauce. Stir until well blended, then add agave, Braggs, and liquid smoke.

Reduce the heat and simmer rapidly, uncovered for about 40 minutes or until most of the liquid has cooked away and the chili has thickened. Stir often to keep it from scorching.**

Season with salt to taste and enjoy with your favorite chili toppings.

Variation:

After simmering the chili for 15-20 minutes, pour entire mixture into a crock pot and cook 4-6 hours or overnight on a low to medium setting. This allows the flavors to "marry" even more and really breaks down the onions to a very soft, almost creamy consistency.

**Feel free to taste throughout the cooking process, adding more of any of the seasonings to your liking. Make it your own!

Fun Times at the HVS Chili Cook-Off

We had a great time at our first Humboldt Vegetarian Society Chili Cook-Off yesterday. Thanks so much to everyone who attended, and especially to those who entered the cook-off. Here are the talented winners of the event -

(left-right) Valerie McGowan, Suzanne Crothers, & Holly Young,
winners of the 2010 Vegan Chili Cook-Off

Valerie won in the 'Best Overall Chili' category with her delicious three bean chili (recipe coming soon). Suzanne's white bean chili took the 'Best Mild Chili' category, and Holly took the award for both the 'Best Spicy Chili' and 'Most Unique' with a delicious sweet potato chili. Congratulations ladies, and enjoy your prizes!

The Tart Recipe

Here's a link to the recipe for the fruit tart I brought to the cook-off yesterday, for those of you who requested it. ~Tamara

February 20th - Chili Cook-Off!!!

On Saturday, February 20th at noon, the Humboldt Vegetarian Society will host a vegan chili cook-off and potluck at the Humboldt Area Foundation Community Center, 373 Indianola Road in Bayside.

This event is open to the public and is free of charge. Attendees should bring one or two vegan dishes to share (either a pot of chili to enter in the contest, or a side dish or dessert), as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, etc.) Prizes will be awarded to the best chili chefs.

The Humboldt Vegetarian Society is a group of vegans, vegetarians, and omnivores who meet monthly to share delicious vegan food, recpies, and good company. For more information, please visit their website at www.HumboldtVeg.blogspot.com.