Kettering College Hosts Chili Cook-Off with Unforgettable Flavors
February 7, 2024 — In a celebration of culinary creativity and personnel engagement, Kettering College hosted a sizzling event that left taste buds tingling and hearts warmed—the annual Chili Cook-Off. This much-anticipated gathering brought together faculty and staff for a lunch break filled with flavorful competition and the joy of sharing delicious food.
The auditorium opened with nine crock pots armed with secret spice blends and unique ingredients. As the aroma of simmering chili wafted through the air, the enticing scene of creativity and friendly competition lingered.
The Chili Cook-Off showcased a diverse range of flavors, from traditional-style beef chili to inventive vegetarian and vegan options and spicy creations inspired by international cuisines. Each contestant brought their own twist to the classic dish, incorporating ingredients like chicken, bulgur, and pumpkin!
All attendees had the delightful yet challenging task of sampling each entry. The competition was fierce, as participants wondered if they’d covet the title of “Chili Champion” and the bragging rights that came with it.
After all entries were submitted, the chili cook-off champion was named: Rebecca Ingle, Communications Specialist in the PR and Marketing department. The champion’s recipe, a tantalizing fusion of vegetables and beans, a blend of spices, and bulgur left an indelible mark on the judges’ palates.
Very Veggie Vegan Chili
Rebecca did not use a recipe, but we asked her to try to recount what she “threw into a pot,” and here is what she recalls to create this very veggie vegan chili:
– Veggies: 2 large portobello mushroom caps, 2 bell peppers, 1 zucchini, 1 yellow zucchini squash, 2 carrots, 1 red onion, 4 garlic cloves–chop them all first, so they’re ready to go into the pan together.
-Heat olive or avocado oil in a large pan and add all veggies. Add a bit of salt and pepper and continue to saute for about 10-15 minutes on medium to soften.
-Toward the end of saute time, add spices you like. From what I recall: about 2-3 Tablespoons chili powder; 1 TBS cumin, 1 TBS smoked paprika, 1 TBS nutritional yeast, 1TBS cocoa powder
-Once veggies are softened, move them to a soup pot on medium heat and add 1-2 cups of ground bulgur wheat to them. Stir and add about 2 cups of tomato juice such as V8 as well as a can of non-alcoholic beer. Simmer for about 15 minutes.
-As the mixture is simmering, rinse one can of red beans and one can of pinto beans (or whatever kind you like) and add those.
-Add 1-2 cans of fire-roasted diced tomatoes
-Allow the chili to simmer for about an hour to let the flavors marry. If you want more moisture, add vegetable stock, more tomato juice, or water. Add 1-2TBS sugar to cut the acidity of the tomatoes.
Enjoy! You won’t miss the meat in this hearty recipe!
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