Palo Alto Chili Cook-off Results: Second Place!

After months of testing, an amazing amount of work and a surprising amount of stress, the team competed with 4 other teams in the vegetarian category, served 18 gallons of chili to a few thousand guests, and won second place! Here's our recipe:

Yes VeGan Award Winning Vegetarian Chili
Serves 1152
18 lbs Chopped Onions
30 large carrots, chopped
6 c garlic, peeled and chopped/pressed
1.5 c canola oil
6 oz dry chipotles, rehydrated in warm water, chopped
4.5 cups Penzey’s Chili Con Carne Seasoning
1 cup ground cumin
1.5 cups Mexican oregano
1.5 cups unsweetened cocoa
6 #10 cans diced tomatoes and juice
6 #10 cans black beans
6 #10 cans red (kidney, pinto, or small red) beans; drained
1 #10 can corn kernels
12 bunches cilantro (do not chop until just before using)
Salt to taste (may not be needed at all)
Limes
Torilla Chips

1. Heat oil in a pot, then brown the onions until light golden.
2. Add carrots and cook until onions are a couple of shades darker and carrots are softened and have some color.
3. Add garlic and cook until fragrant, stirring constantly.
4. Add chipotles and spices, and cook until they’re fragrant, stirring constantly.
5. Add cocoa
6. Add beans, tomatoes, and stir well. Bring back to a boil, reduce heat, and simmer two hours minimum.
7. At service, add lime juice and chopped cilantro to taste
8. Garnish with a Tortilla chip

Key components from the following vendors:

• Chipotles: Tierra Vegetables
• Spices: Penzey's
• Onions: Two Small Farms

Our pictures and videos are on Flickr and YouTube.