Better late than never, right? We would like to thank all of the chili chefs that participated in The Hashbrown this year, as well as our tamale chef, Kim Heiney! The fundraiser was a great success and everyone had a blast. Take a look at some of the images from the night and feel free to whip up your own batch of Spudnik vegetarian chili, made by Megan Klawitter, using the recipe below! And, of course, a big “THANKS” to all of our volunteers and donors, including Windy City Distribution & Jefferson Tap.

The 2012 Hashbrown Meat Chili Champion: The Printstitute at Harold Washington College

The 2012 Hashbrown Vegetarian Chili Champion: Chicago Printmakers Collaborative

Spudnik Press 2012 Verde Chili
2 cans navy beans
2 cans cannelini beans
1 package firm tofu – drained
2 anaheim peppers – diced
2 jalapeno peppers – seeded and diced
2 cloves garlic – minced
1 yellow onion – chopped
4 cups broth (a no-chikn’ stock works great)
1 can of green enchilada sauce – medium heat level
2 limes
1 tbsp cumin
¼ tsp cayenne pepper
1 tsp old bay seasoning
bunch of cilantro
dairy free sour cream
olive oil
salt and pepper to taste

For the sour cream, simply combine ½ cup chopped cilantro and the squeeze of 1 lime to 2 cups dairy free sour cream. You can always use less cilantro if you are not a fan. Set in the fridge to keep cold.

In a medium skillet, heat a little olive oil. Add 1 clove garlic and crumbled tofu. (keep the tofu in the freezer for 1 week; drain, and you have a nice chewy texture)
add your old bay seasoning and just cook until browned a little. Remove from heat and set aside.

In a stock pot add 1 tbsp olive oil, onion and the other clove of garlic. Cook until the onion begins to “sweat”. Add your peppers, cumin and cayenne. Cook for approximately 5-7 minutes. You can now add your broth and beans. Let this cook for about 20-25 minutes.

Corn chips while the chili is cooking, set your deep fryer temp to 375 degrees. Slice your white corn tortillas into triangles. Fry a few at a time until slightly browned. add sea salt when finished and set aside to cool. Do as many as you would like, but be sure to not let them pile up on each other until they are cooled off a bit.

Once the broth has reduced a bit you can add your enchilada sauce, tofu and 1 tbsp chopped cilantro. add salt and pepper to taste. cook for another 10-15 minutes.

For a final step, add 1 tbsp of freshly squeezed lime.

Garnish with sour cream and a little more cilantro.