You may have noticed a flyer for this year’s Vegetarian Chili Cook-off in your Greenling bin this week. The Vegetarian Chili Cook-off started in 1989 when four vegetarian societies from across the state of Texas joined to form the Lone Star Vegetarian Network. In the years since, the cook-off has been held in multiple locations all across the state, including West Columbia, San Antonio, Houston, Dallas, El Paso, South Padre Island, and Fort Wort.
This year nearly 1000 people are expected to visit Old Settler’s Park in Round Rock for the 23rd annual cook-off. The fun begins at 11:30 AM on Sunday, November 13th, and all are welcome.
To drum up excitement for Sunday, the Chili Cook-off organizers offered to share a winning recipe for us to publish! This vegetarian chili recipe comes from Stevie Duda, editor of Austin Vegetarian Living, the newsletter of the Vegetarian Network of Austin. With assistance from other VNA members, Stevie’s chili won First Place at the 2007 Lone Star Vegetarian Chili Cook-off, out of about 20 entries.
Stevie Duda’s Award-Winning Vegetarian Chili
2 medium zucchini, seeded and diced
1 medium sweet onion, diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 garlic cloves, minced
3 tablespoons olive oil or vegetable broth
4 15-ounce cans stewed tomatoes, diced
1 15-ounce can tomato sauce
1 15-ounce can pinto beans, drained
1 15-ounce can black beans, drained
1/4 cup julienned carrot
2 jalapeno peppers, seeded (but don’t remove ribs) and diced
1/2 cup fresh Italian parsley, minced
3 tbsp no-salt-added chili powder
2 tsp Italian seasoning
1 tsp cumin
1/2 tsp sea salt
In a large pot, saute zucchini, onion, bell peppers, and garlic in the oil or broth, until tender. Stir in all remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.