BUSH'S® challenged the dining staffs from Boston’s top colleges to go head-to-head in a vegan chili cook-off. After some tasty competition, we have a winner.
Northeastern University’s Championship Chili combines a tasty medley of four bean varieties with an unexpected creamy ranch sauce. Try the winning chili yourself with the recipe below!
- Servings: 6
- 2 tablespoon olive or coconut oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 ears charred corn, removed from cob
- 4 garlic cloves, minced
- 1 lb cremini mushrooms, quartered
- 2 14oz cans fire-roasted tomatoes
- 11 ounces BUSH'S® Cannellini Beans, drained and rinsed
- 11 ounces BUSH'S® Garbanzo Beans, drained and rinsed
- 11 ounces BUSH'S® Pinto Beans, drained and rinsed
- 11 ounces BUSH'S® Black Beans, drained and rinsed
- 1 to 2 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon tamarind paste
- ½ cup cayenne pepper hot sauce
- Salt and pepper to taste
- For the cashew almond ranch:
- ½ cup raw cashews, soaked in water 4 to 8 hours
- ½ cup blanched slivered almonds
- 1 cup unflavored cashew milk
- ¼ teaspoon garlic, minced
- ½ teaspoon onion powder
- 2 tablespoons pickled jalapeño juice (from garnish)
- ½ teaspoon salt
- ¼ cup parsley, chopped
- ⅛ cup fresh dill, chopped
- ¼ cup scallions, chopped
- For the garnish:
- ¼ cup pickled jalapeños, chopped
- Tiny peppers
- 1 ear charred corn, removed from cob
- Place the oil into a large pot and set over medium heat. Add onion, celery, carrots, mushrooms, and garlic. Sauté until the vegetables begin to soften, about 10 minutes.
- Add tomatoes, cannellini beans, chickpeas, pinto beans, black beans, charred corn, broth, cumin, chili powder, tamarind paste, and hot sauce to the pot. Stir to incorporate the ingredients. Bring to a light boil and reduce heat to a light simmer. Continue to simmer, uncovered, stirring occasionally for 60 minutes.
- Season with salt and pepper to taste.
- For the cashew almond ranch, place all ingredients except parsley, dill, and scallions into a blender and blend until smooth, stopping to scrape down the pitcher as needed.
- Add parsley, dill, and scallions to the ranch mixture, then pulse until incorporated into the mixture.
- Ladle chili into serving dish. Garnish with pinches of charred corn and pickled jalapeños.
- Top with dollop of cashew almond ranch and one tiny pepper per portion.