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Northeastern Championship Chili

Serves6
Menu PartEntree
Cuisine TypeAmerican
Northeastern Championship Chili

Northeastern University

Boston

The dining staffs at Boston’s top colleges took part in a chili cook-off earlier this year. The challenge: create a championship vegan chili. This version from Northeastern University won the competition with its combo of four bean varieties and an unexpected creamy ranch sauce made with almonds and cashews.

Ingredients

Four-bean chili

2 tbsp. olive or coconut oil

1 med onion, diced

2 celery ribs, diced

2 med. carrots, diced

1 lb. cremini mushrooms, quartered

4 garlic cloves, minced

2 cans (14 oz. each) fire-roasted tomatoes

11 oz. cannellini beans, drained and rinsed

11 oz. garbanzo beans, drained and rinsed

11 oz. pinto beans, drained and rinsed

11 oz. black beans, drained and rinsed

3 ears corn, charred and removed from cob

1 to 2 cups vegetable broth

2 tsp. ground cumin

2 tsp. chili powder

1 tbsp. tarmarind paste

½ cup cayenne pepper hot sauce

Salt and pepper, to taste

Cashew-almond ranch sauce

½ cup raw cashews, soaked in water 4 to 8 hours

½ cup blanched slivered almonds

1 cup unflavored cashew milk

1 tbsp. pickled jalapeno juice (from garnish)

½ tsp. onion powder

¼ tsp. minced garlic

1/2 tsp. salt

¼ cup chopped parsley

¼ cup chopped dill

¼ cup chopped scallions

Garnish

¼ cup chopped pickled jalapenos

Tiny chili peppers

Steps

1. For chili: In large saucepot over medium heat, heat oil. Add onions, celery, carrots, mushrooms and garlic. Saute about 10 minutes or until vegetables begin to soften.

2. Add tomatoes, all four beans, charred corn, broth, cumin, chili powder, tamarind paste and hot sauce; stir in combine the ingredients. Bring mixture to a boil; reduce heat to low and simmer, uncovered, for 1 hour, stirring occasionally. Season with salt and pepper to taste

3. For ranch sauce: In blender, combine cashews, almonds, cashew milk, jalapeno juice, onion powder and garlic; cover and blend until smooth, stopping to scrape down as needed.

4. Add parsley, dill and scallions to blender; pulse until incorporated.

5. To serve, ladle chili into bowls. Garnish with a few kernels of charred corn and pickled jalapenos. Top with a dollop of ranch sauce and tiny peppers.

Photo courtesy of Bush’s Best Beans                                     

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