Chicago Olympic Bid Chili
Chicago is in the hunt to bring the Olympics to our fair city and we want to do our part to help the
cause.  We’re cooking up a bowl of big American flavor, packaged in a vegetarian chili hearty enough
for any Olympian. Loaded with beans, whole grain, and lots of veggies, it’s a great alternative for a
lighter game day (so long as you don’t eat too much!).  The progressive heat reminds you that the
Olympic torch is getting closer, and we’ve topped it all off with 5 rings (onion rings) in case the IOC hasn’
t gotten the hint yet!

Level of Difficulty:  Easy

Serves 8.

3 tablespoons olive oil
1 large onion, diced
1 large green bell pepper, seeded and diced
2 jalapenos, seeded and diced
8 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon coarse salt
½ teaspoon black pepper
1 cup barbecue sauce (we used Open Pit Hickory)
½ cup A-1 Thick and Hearty sauce
1 (28 oz.) can vegetarian baked beans
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, with liquid
3 cups butternut squash, peeled and diced
2 cups cooked whole grain pasta
1 cup green onions, minced
1 (20 oz.) bag frozen onion rings

Heat the olive oil in a large stockpot over medium heat. Add the onion, bell pepper, jalapenos and
garlic. Cook, stirring often, for 6-8 minutes. Add the chili powder, cumin, cayenne, salt and pepper and
cook for another 2 minutes. Stir in the barbecue sauce, A-1, baked beans, pinto beans, garbanzo
beans, diced tomatoes and squash. Cover and bring mixture to a boil. Cook for 30 minutes, stirring
frequently, until squash is tender. Add pasta and lower heat to keep warm.

Bake onion rings according to package directions. To serve, ladle chili into bowls, top with green onions
and 5 onion rings.

Special Teams:
Non-alcoholic beer (we're in training)