Northeastern Championship Chili Recipe
Bush’s<sup>®</sup> Northeastern Championship Chili Recipe

Bush’s® Northeastern Championship Chili Recipe

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!

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Recipe Details

  • Servings: 6

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Season with salt and pepper to taste.
  4. 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.
  5. Add parsley, dill, and scallions to the ranch mixture, then pulse until incorporated into the mixture.
  6. Ladle chili into serving dish. Garnish with pinches of charred corn and pickled jalapeños.
  7. Top with dollop of cashew almond ranch and one tiny pepper per portion.