Winning Cook-off Recipe #2 - Chili Pie

This year's winner for best overall chili comes from repeat cook-off winner Suzanne, who wowed the crowd with this delicious concoction. :-)

Suzanne's Chili Pie

Chili:
oil for sauteing
1 large onion, chopped
2 cloves garlic, minced
3 links Field Roast Italian sausage, sliced
1 jar Muir Glen organic mild salsa
1 large can kidney beans
1 teaspoon chili powder
1 can tomato sauce
1 cup fresh or frozen corn

Cornbread:
1 cup almond milk
1 teaspoon vinegar
1 cup cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup fresh or frozen corn
1/2 cup green onions, chopped
1 cup Daiya cheddar shreds

Add oil and onion to large pot and cook until onions are tender. Add garlic and cook a minute more. Add remaining chili layer ingredients, bring to a slow boil, reduce heat, and simmer for about 30 minutes. About halfway through chili cook time, preheat oven to 350 degrees and begin to assemble cornbread ingredients.

To make cornbread batter, mix together liquid ingredients and set aside. Mix together dry ingredients (cornmeal through sugar) and combine with wet ingredients. Stir in corn, green onions, and Daiya.

When chili is done simmering, pour it into a 9 x 13 casserole dish. Pour cornbread batter over the top and pop it in the oven. Bake for 45-50 minutes or until cornbread is lightly browned.

Winning Cook-off Recipe #1 - Sweet Potato Chili

This recipe, prepared by Brooke Fiore, won in the 'most original/unique chili' category. Brooke says she makes it often at home, and makes little tweaks each time, but this is the basic recipe, which came from the cookbook "Chili! Mouthwatering, Meatless Recipes" by Robert Oser.

Sweet Potato Chili

1 large yellow onion, chopped
1 green bell pepper, diced
4 tomatoes, chopped
2 medium sweet potatoes, peeled and diced
2 cloves garlic, minced
1 cup fresh or frozen corn
1/4 cup barbeque sauce
1 dried chipotle chili, crushed
2 tablespoons blended chili powder
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of crushed red pepper flakes
2 cups cooked black eyed peas
1 teaspoon liquid smoke (optional)
vegetable stock or water, to cover
salt and pepper, to taste
minced fresh parsley and/or cilantro, to garnish

Combine all ingredients (except garnishes) in a large pot and bring to a slow boil, covered, over medium-high heat. Uncover, reduce heat, and simmer for 30 minutes, stirring often.

Vegan Chili Cook-Off Recap

Our third annual chili cook-off was lots of fun, with tons of great food and good company. Thanks so much to all who participated!

Here are some pics from the event, and I'll be posting some (hopefully all eventually) of the winning recipes soon.

The winners, left to right:
Suzanne (best overall chili for her chili pie)
Valerie (best side dish for her chili mac)
(best dessert for gluten free jam thumbprints)
Brooke (most unique chili for her sweet potato chili)

2013 Event Schedule

 Coming Soon!

Valerie's "Don't Be A Jerk" Black Bean Chili Recipe

Thanks so much to all who attended our second annual vegan chili cookoff last Sunday!

Here's the recipe for the chili that won the "best overall" prize. Enjoy, and thanks Valerie for sharing!

"Don't Be A Jerk" Black Bean Chili

4 large onions, finely chopped

1 large green or red bell pepper, seeded and chopped

3 Tbls olive oil

1 Tbls each mustard powder and chili powder

¼ tsp cumin

1- 15 oz can diced tomatoes

3- 15 oz cans low sodium black beans (drained and rinsed) and 1 cup veggie “chicken” broth

1 6 oz. can tomato paste

½ of a 13.5 oz can coconut milk

Jerk sauce mixture

3 tsp ground allspice

1 Tbls ground chipoltle peppers

3 Tbls tamari (or soy sauce)

3 large cloves garlic

2-3 green onions, chopped

1 ½ tsp dried thyme

2 tsp fresh ginger, chopped

2 tsp salt

2 tsp black pepper

¼ tsp nutmeg

½ tsp ground cinnamon

½ cup olive oil

¼ cup maple syrup(can also use raw cane or coconut sugar)

Flesh of 1 mango, chopped

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

Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, tomatoes with their liquid, beans, “chicken” broth and tomato paste . Stir until well blended.

Bring to a boil and then turn down heat to low and simmer, covered for about 15 minutes.

While chili is simmering, place all Jerk sauce ingredients in a blender and blend until completely smooth. Then carefully poor into chili mixture on the stove and stir until totally mixed in. Then add coconut milk and stir until completely incorporated. The color may seem a little odd at first. But it will darken after it cooks for a while.

Simmer with the pot partially, uncovered for about an hour. Stir often to keep it from scorching. Serve with your favorite chili toppings.

Note: Like most dishes of this nature, the longer it simmers, the more flavorful it becomes. If you have the day to spare, let this simmer on a very low temperature for several hours and it will be well worth it!

March Event: 2nd Annual Vegan Chili Cook-Off

It's time once again for our (now officially) annual chili cook-off! Prizes will be awarded in several categories.

Please bring either a pot of chili or a complimentary side dish. (cornbread, salad, etc.) or dessert.

Please make sure that anything you bring is vegan. ( no meat, dairy, eggs, honey, gelatin, etc.)

When: Sunday, March 20th. 2:30-5:30pm

Where: Humboldt Area Foundation, 373 Indianola Road, Bayside, CA