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Collin Vegetarian Chili Wins Third Straight Contest

November 30, 2005 – The third time’s a charm for Collin County Community College District (Collin) culinary arts students.

For the third year in a row, Collin’s entry took first place in the vegetarian category of the Texas Chefs Association Chili at the 8th annual Chile Pepperama Festival in Dallas Nov. 13.

“Annie Oakley’s Three-Bean Vegetarian Chili” beat out competitors from around the area including other colleges, restaurants, country clubs, caterers and food services. In total, 15 groups competed in five chili categories.

According to Brooke Brantley, culinary arts professor, the students originally made 12 gallons of chili for the competition, but due to hurricane Rita hitting south Texas and subsequent storm warnings in the Metroplex, the competition was postponed.

The Texas Chefs Association is a statewide organization comprised of 15 chapters. The association promotes professionalism in the culinary industry.

Collin County Community College District (Collin) serves more than 40,000 credit and continuing education students annually and offers more than 100 degree and certificate programs. The only public college in the county, Collin is a partner to business, government and industry, providing customized training and work force development.

Annie Oakley’s Three-Bean Vegetarian Chili
Serves 12–16

Chili
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups seeded and diced green bell pepper
2 cups chopped celery
2 tablespoons finely chopped garlic
2 jalapeno peppers, seeded and chopped
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground cloves
8 ounces canned pinto beans, drained
8 ounces canned black beans, drained
1 pound canned kidney beans, drained
1 quart diced, canned tomatoes with their juices
2¾ cups vegetable broth
6 tablespoons chopped cilantro

Garnish
2 cups sour cream
2 cups chopped red onion
4 tablespoons chopped cilantro

Directions
1. Place olive oil in a 6-quart Dutch oven, or other large pot, and heat over medium; add onions, carrot, bell pepper, celery, garlic and jalapeno pepper. Cook briefly, stirring occasionally, until vegetables are softened, about 10 minutes.

2. Add chili power, cumin, oregano and cloves; cook for one minute more, stirring to combine spices with vegetables.

3. Add beans; stir to combine.

4. Add tomatoes, then cover with vegetable broth. Bring to a boil over high heat; cover, reduce heat to simmer, and cook about 30 minutes, stirring occasionally.

5. Uncover pot and cook over medium heat, stirring occasionally, until beans begin falling apart and chili has achieved a thick consistency.

6. Stir in the cilantro.

7. Divide evenly among heated bowls and garnish with sour cream, red onions and remaining cilantro.