Publish Date: Friday, September 18, 2009
We are currently moored in Shelburne, Nova Scotia, and we’ve already immersed ourselves in local community! Tonight, at the yacht club, the annual Chili cook off was going on, and, well, loving to cook, both mom and I had to enter! We spent the whole day in our little galley, stewing, steaming, simmering, slicing, and sizzling until we both had two enormous vats of chili! The cook-off was fantastic! There were a dozen huge pots of spicy, flavorful chili, all different, and all great! I tasted every one of them, and all of them truly were FABULOUS!!!!! Some even had coffee or cinnamon in them! There were three categories: best chili, most unusual chili, and best dressed chef. To my surprise and excitement, my Southwestern Vegetarian Chili actually won most unusual! I was so thrilled, and since this is now an “international award-winning chili”, I thought I would share the recipe with you all! First, though, I’d like to credit Stir It Up Cooking School in Boulder, CO. This is where I got the base recipe although I have changed it some, so thank you!
Ayla’s International Award-Winning Southwestern Vegetarian Chili
Ingredients:
| 1 tbsp | vegetable oil |
| 1 | large onion, diced |
| 1 | orange, yellow, or red bell pepper |
| 1 large can | diced tomatoes with juice |
| 1-1/4 cup | corn kernels |
| 1/2 cup | cilantro, loosely packed, chopped |
| 2 | large garlic cloves |
| 3/4 cup | barbeque sauce |
| (blueberry barbeque sauce from P.E.I. is really good!) | |
| scant 1/4 cup | honey |
| 1/4 cup | tamari sauce |
| 1 teaspoon | cumin |
| 1 tablespoon | chili powder |
| 1/4–1/2 teaspoon | hot pepper flakes |
| 3 15oz cans | black beans |
Instructions:
In a large pot, heat oil over medium high heat. Add onions and pepper and saute until soft. Add garlic, and saute for 1 minute. Add remaining ingredients except for beans and cilantro and cook for 10 minutes. Add the beans (drain the liquid) and stir to combine. Cook about 5 minutes until cooked through. When ready to serve, stir in fresh cilantro. Serve hot with a sprinkle of cheese and a sprig of cilantro as garnish. ENJOY!
I hope you all like the recipe! Give me any feedback, and always feel free to improvise! See you around the seas!
Congratulations, Ayla! How exciting.
Ayla, Congratulations! Your Dad sure is lucky to have two great chefs in the family! I can’t wait to try the recipe.
Happy traveling,
Bobbi
congrats on winning the chili contest
Hi Ayla – Congratulations!! I see you are carrying on a fine family tradition. Good for you. Recipe looks great!. Will definitely give it a try.
We have followed an enjoyed every one of your blogs and you “From the Pilot House” episodes. Keep up the good work.
Lots of love, Grandma Barbie
Congratulations Ayla! How exciting!!! Your recipe looks fantastic and I will definitely be making it soon! Thanks for sharing!!!
xoxo:)
Louise
Goodmoring walked along the breakwall in Lexington stayed the weekend. With my wife and doughter How perfect the morning is looking over lake Huron not a cloud in the sky water is flat and thought about u and hope your day is the same. God Bless u and your voyage. Dan
CONGRATULATIONS, AYLA!!!!!!!!!!!!! A big “Atta Girl”!!!
And guess what? Next weekend we are having a Chile Cookoff at The Landing!
We have 21 chefs, all of our restaurants and many individuals are entered, including Grandpa John. He may steal some of your ingredients.
I’ve been wanting to do this for a long time and Mrs. Licata and Mrs. McKnight
showed some enthusiasm for the project and so we’re doing it to benefit the
Reader’s Cove. Should be fun!
Hope you are all well and give our love to the “parental unit”!!!
Nice work, my young Julia Childs! Your Grandpa Joe would have been very proud of you!
[…] didn’t want to leave. We participated in the annual Chili Cook-Off, which Ayla wrote about in her blog. We also attended the Whirlygig Festival, which showcases hand crafted wind-art like I’ve […]