December 19, 2013
On Monday, December 16, the Center’s very own Jillian Fry walked away with not one, but two awards for her “Very Veggie Chili.” The panel of judges at the United Way Bloomberg School meatless chili cook-off awarded Jillian with the 1st Place Prize and the People’s Choice award. This vegan chili will be served in Jay’s (at the School) on Mondays in January, and the School may assemble all the contest recipes in a cookbook. Bob Lawrence served on the judges’ panel, and Dean Michael J. Klag presented the awards.
Here’s the recipe for the prize-winning vegan chili.
Jillian Fry’s Very Veggie Chili
(Adapted from “The Best Vegetarian Chili in the World” on Allrecipes.com)
3 T olive oil
1/2 medium onion, chopped
2 bay leaves
1 t ground cumin
2 T dried oregano
1 T salt
3 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
4 cloves garlic, chopped
2 (4-ounce) cans chopped green chile peppers, drained (one mild, one hot)
2 (12-ounce) packages vegetarian burger crumbles (Boca brand has no animal ingredients)
3 (28-ounce) cans crushed tomatoes
1.5 T red chili powder
1/2 T chipotle chile powder
1/2 T cayenne pepper
1 T ground black pepper
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (12- to 15-ounce) bag of frozen whole kernel corn
1. Allow corn to thaw when chopping and cooking. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeño peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer for 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder, chipotle chili powder, cayenne pepper, and ground black pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.