20 teams.
15 gallons of chili.
1800 taste testers.
One rewarding experience.
It was a battle of the chili recipes as students from Scott Community College’s (SCC) Culinary Arts program showed off their chili-making skills during Hand-in-Hand’s annual Chili Cook-Off.
The event, which took place at the Mississippi Valley Fairgrounds in Davenport, is a fundraiser for Hand-in-Hand’s adaptive, inclusive programs for children and young adults of all abilities.
Scott Community College has dished out new chili recipes to thousands of people since the Chili Cook-off began 11 years ago, and this year the SCC team put a new twist on the old classic with plant-based chili.
“One of our vendors carries the Impossible Burger plant-based meat substitute, and we know that’s been growing in popularity so we thought we would try something different,” said Diane Stanley, Department Coordinator for SCC’s Culinary and Hospitably Programs.
“People were pleasantly surprised with the flavor,” she said. “We received a great response!”
Students enrolled in SCC’s Culinary Arts Program prepared the chili, along with help from four Pleasant Valley High School students enrolled in SCC’s “Taste Buds” program. The college partnered with the high school to provide students with special needs the opportunity to attend a food class at the college’s Culinary Arts Center.
“They come over here every other week for an hour or two and work in our lab learning new skills,” said Stanley. “It was great to have the students help us out with this event.”
Food prep began the day before as everyone worked together to prepare 15 gallons, yes 15 gallons, of delicious chili. The chili was dubbed “Beach Bum Chili” and the booth was decorated with a beachy theme.
“We always look at events where we can be part of the community and the students can be engaged with the community,” Stanley said. “It’s just so fun for students to see the reaction when people are really enjoying what they’ve made.”
Try the recipe!
Beach Bum Chili, Plant-Based
Ingredients
-
- 1 lb Veggie Burger crumbles
- 2 White Onion
- 2 Green Bell Pepper
- 1 Yellow Bell Pepper
- 4 Cloves Garlic
- 1 Tablespoon Olive Oil
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 2 Teaspoon Coriander
- ¼ c Brown Sugar
- 28 Ounce Can of Crushed Tomatoes
- ¼ cup coco powder
- 15 Ounce Can Of Kidney Beans
- 15 Ounce Can of Baked Beans
- 15 Ounce Can Of Chili beans
5 STEPS
Let’s put it all together
Dice the white onion, bell peppers. Mince the garlic.
START THE VEGETABLES
In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, garlic, bell peppers) to the pot. Season with salt and cook until soft, about 4 minutes.
COOK THE CHILI
Crumble veggie burger crumbles and add to the vegetables. Stir until cooked through. Stir in the dry seasonings. Add the crushed tomatoes, Bring mixture to a boil, then drop to a simmer. Drain the kidney canned beans and add to the pot along with all the other beans. Cook for approximately 30 minutes.
