Chili Cook Off

Anoma Rouse’s Vegan Bean & Quinoa Chili

Yields: 6 servings

ingredients

• 16 oz. dried beans (pinto, black, red, navy) • 3 Tbsp. vegetable oil • 1 cup onion, chopped • 2-3 garlic cloves, crushed and chopped • 1/2 cup (1 stalk) celery, finely chopped • 2 Tbsp. chili powder • 1 Tbsp. cumin powder • 1 Tbsp. coriander powder • 1 (14.5 oz.) can diced tomatoes • 4 cups veggie broth/stock or water +1 1/2 oz. water • 1 cup quinoa • 1 cup zucchini, quartered and chopped • Salt, to taste

Directions

1. Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. 2. In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent. 3. Add chili, cumin, and coriander powders.

Sauté until fragrant, about 30 seconds, on medium-low heat. 4. Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste. 5. Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes. 6. Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy!

*Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!

Kelvin Boyd’s Smoked Chili with Sour Cream & Pico de Gallo

Yields: 6-8 servings

ingredients

• 1 (10 lbs.) smoked Boston butt (with secret homemade dry rub) • 1/2 Ib. ground turkey • 1 Vidalia onion, diced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • 1 orange bell pepper, diced • 2 (15 oz.) cans tomato sauce • 3 (14.5 oz.) cans diced tomatoes with garlic and herbs • 2 (15 oz.) cans seasoned black beans • 2 (15 oz.) cans red kidney beans • 4 (15 oz.) cans chili beans • 1 small container sliced portabella mushrooms • 3 tsp. smoked chili powder • 1 tsp. smoked paprika • 2 tsp. onion powder • 2 tsp. garlic powder • 1/2 tsp. cayenne pepper • Crystal hot sauce (add as much/little as you like)

For topping (optional): • Sour cream • Pico de gallo

Directions

1. Smoke Boston butt 10-12 hours. Let rest, then pull desired amount of pork to add to chili. 2. Brown ground turkey in skillet and drain. Set aside. 3. In a large pot, add onions, bell peppers, tomato sauce, diced tomatoes, beans, and mushrooms and turn on low heat to simmer. 4. Add remaining spices and hot sauce to pot. 5. Add ground turkey and smoked pulled pork. Let simmer for 45 minutes on low heat. 6. Serve with sour cream and fresh pico de gallo.

Erin Sizemore’s Pumpkin Chili

Yields: 8 servings ingredients

• 1 Tbsp. olive oil • 1 green bell pepper, chopped • 1 yellow onion, chopped • 1-2 Ibs. Beyond Beef (for non-vegetarian version, use lean ground beef or turkey) • 1/2 tsp. pumpkin pie spice • 1 1/2 Tbsp. chili powder • 1 Tbsp. cocoa powder • 1/4-1/2 tsp. cayenne pepper (optional) • 1/2 cup apple cider 15 oz. dark red kidney beans 15 oz. light red kidney beans 15 oz. black beans 28 oz. crushed tomatoes 15 oz. pumpkin purée Add water to achieve your preferred consistency

For topping (optional): • Shredded cheese • Sliced avocado • Cilantro, chopped • Sour cream

Directions

For an instant pot: 1. Sauté peppers and onions in olive oil until starting to brown. 2. Add your protein and cook until browned, stirring occasionally. 3. Add spices and mix all together. 4. Add apple cider, beans, tomatoes, and pumpkin purée. Stir. 5. Cover pot and set to high pressure for 20 minutes. Both natural and quick release work for this recipe. 6. Top with optional ingredients and enjoy!

For the stovetop: 1. Heat a large saucepan or Dutch oven over medium heat and sauté peppers and onions in olive oil. 2. Add protein and cook until browned. 3. Add remaining ingredients and stir. Simmer on low heat for 1 hour.

Douglas Dyer’s Touchdown Chili

Yields: 10 servings

ingredients

• 3 Ibs. meat (93% ground beef) • 1 (14.5 oz.) can beef broth • 1 large onion, chopped • 1 package chili mix (such as McCormick) • 2 1/2 Tbsp. garlic, crushed (dry or fresh) • 2 bay leaves • 4 Tbsp. chili powder • 1 Tbsp. paprika 1 Tbsp. oregano 1 Tbsp. cumin powder 2 (14.5 oz.) cans chicken broth 4 (15 oz.) cans chili beans 2 (10 oz.) cans Ro-Tel tomatoes (with peppers) 1 (28 oz.) can crushed tomatoes 1/2 cup grated Parmesan cheese Salt and pepper, to taste

Directions

1. In a large soup pot, brown ground beef with beef broth over medium-high heat. Break up any chunks as you stir. 2. Once the meat is browned, add chopped onion and stir until softened. 3. Add chili mix, garlic, bay leaves, chili powder, paprika, oregano, and powdered cumin and stir to incorporate. 4. Add all remaining ingredients and simmer for 2 hours, stirring occasionally. Serve warm with your favorite toppings (sour cream, shredded cheddar cheese, Fritos, scallions, etc.).