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Award Winning Pennsyltucky Chili Recipe

Pennsyltucky not only represented, we placed well! I knew it was good and the judges agreed; my Pennsyltucky Vegan Chili garnered second place in the first vegan chili cook off in the mid-atlantic region at yesterday’s Vegtoberfest in Baltimore.

For the many who tasted it and judged – thank you! For those who came by after we ran out (in an HOUR) or took my card for the recipe, this makes a gallon of it!

Pennsyltucky Vegan Chili

“Pennsyltucky” is the Keystone-shaped heart of Pennsylvania with Philadelphia and Pittsburgh on either side. Packed with Pennsyltucky ingredients like Butter Beans and Hershey’s Cocoa, this award winning chili was created and posted on Bacon is NOT an Herb vegetarian blog.

Chili Ingredients:
2 large Onions chopped
1/4 C Olive Oil (divided for the 2 sautes)
4 Garlic cloves minced
4 ears of Sweet Corn, cut off the cob
2 Tablespoons powdered Cumin
1 teaspoon Fennel Seed crushed
1 LightLife Gimme Lean® Sausage package
1 large Green Bell Pepper coarsely chopped
3/4 C water
1 Lime juiced
1 Cup of Peanut Butter & Co. The Heat is On
3/4 C Campbells Tomato Soup concentrate
62 oz (4 cans) cooked Black Beans
62 oz (4 cans) cooked Butter Beans
56 oz canned Crushed Tomatoes
1/3 C Hershey’s Cocoa

Break the Gimme Lean® Sausage into 1″ hunks and saute it with half of the olive oil (1/8 C). Do this in a large cast iron skillet over medium high heat until the hunks start to get just a little color then add the onion, garlic and fennel. Finish cooking in the same manner until the hunks have a nice firm texture and the onions are starting to brown. Remove from heat and set aside.

Heat the remaining olive oil in a deep pot that can house a gallon of chili. Saute the corn for a few minutes than add the green bell pepper and cumin. When the green pepper is just getting tender, deglaze the pot with the water and lime juice.

Add the Peanut Butter & Co. The Heat is On and Tomato Soup concentrate and stir until completely blended. Add remaining ingredients and lower heat.

Bring the pot of chili to just before it wants to boil and add in the reserved Gimme Lean® Sausage mixture. Heat through and serve (or let it mellow 2 days in the fridge and reheat) with the below 3 toppings.


Roasted Soy Beans
1 C unsalted dry roasted Soy Beans
1 teaspoon Olive Oil
1/4 teaspoon Hickory Smoke
1 teaspoon Chili Powder
1/2 teaspoon of fine Salt

Mix all ingredients until soy beans are well coated. Toast in a 350° for 10 minutes, stirring every 2 minutes. Be careful they don’t burn. Remove, cool and crush into small pieces (I used a rolling-pin on the cooled beans that were secured between 2 sheets of waxed paper).

Blend a container of Toffuti Sour Supreme with the juice of 1/2 a Lime.

Top a bowl of the warm the chili with a sprig of fresh Cilantro, a dollop of Cream and a sprinkle of the Roasted Soy Beans.

It’s a little complicated but really worth the trouble. My biggest regret was not getting to eat any myself and I plan on making a half batch soon!

Pennsyltucky Vegan Chili

To try it soon you are going to have to come out to Vegtoberfest and I guarantee you will LOVE MY CHILI!

It’s been a work in progress for years and, thanks to the counsel of a good friend this morning, I resolved some of making a good recipe also vegan. I combined 2 of my award winning vegetarian recipes to make my Pennsyltucky Vegan Chili!

It’s hearty, bright and has just enough heat to make your nose start to run but not so much that you break out on sweat on your brow.

I’ll share the recipe later but why wait? Come to Vegtoberfest and try them all!

Baltimore Bound!

I just found out that my Pennsyltucky Vegan Chili will be in the chili cook off at Vegtoberfest!

I am excited, overwhelmed and certain I am going to get zero hours of sleep this week with anticipation and everything on my mind. I am going to be swamped with pulling it all off in time for the trip and hope the lull in blogging will be understood. Hopefully it will make for a good post next week.

If you find yourself in Baltimore next week, come on out to Vegtoberfest and cheer me on in the chili cook off.

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