Michigan—On Sunday, Oct. 22, 2006, the St. Johns Seventh-day Adventist Church women's ministries department hosted their first Chili Cook-Off. The public was invited to come and sample a total of seven vegetarian chili recipes submitted by six church members.

The best chili, by popular vote, was submitted by Amanda Jammer. Her entry, appropriately named "White Vegetarian Chili" was the only white chili entry, and it stole the show. She won an official "Chili Cook-Off Champion" apron and the title "2006 Chili Cook-Off Champion."

"My sister twisted my arm to submit this entry," Amanda explained. "I’ve never made this recipe before—I can’t believe I won! There must be a mistake."

As an added bonus for the event, copies of the recipes were offered to those who attended. Brenda Roys, women’s ministries director and coordinator of the event, assured Amanda, "It was no mistake. It was an awesome chili. I even counted the ballots twice."

Due to attendees' responses, the Chili Cook-Off will become an annual event. Look for the second annual Chili Cook-Off in October 2007.

Brenda Roys, St. Johns Church women's ministries leader

Note: Amanda Jammer's "White Vegetarian Chili" recipe is available online at www.lakeunionherald.org following the Web version of this article.

by Amanda Jammer, Chili Cook-Off Champion

1 medium onion (finely chopped)

3 T olive oil

1(4 oz.) can chopped green chilies, drained (can use less if you don't want it too hot)

3 T flour

2 t ground cumin

1(16 oz.) can navy beans

1(16 oz.) can of mixed beans (pinto & great northern)

1 (14.5 oz.) Italian-diced tomatoes

1 (7 oz.) can of tomato sauce

5 T white chili powder (regular chili powder can be used)

1 large green pepper chopped (1 3/4 cups)

1 (11 oz.) can of Mexicorn, drained

1–2 packages of McKay's Chicken Style Instant Broth and Seasoning (add one then check to make sure how much needed for taste)*

Salt to taste

1 (12.5 oz.) can Worthington Original FriChik,** diced

In large skillet, cook onion & green pepper in oil (approximately 4 minutes or until transparent).

Add flour and spices, cook and stir for two minutes. Add beans, tomatoes, sauce, corn, and vegetarian chicken flavoring packages.

Remove from stove and place in slow cooker, cook for four hours on high.

Place diced FriChik in about 1/2 hour prior to serving.

Top with sour cream and shredded Monterey or Colby cheese. Garnish with fresh chopped cilantro (optional).

*McKay's Chicken Style Instant Broth and Seasoning is a vegetarian flavoring. It comes in a jar or in seasoning packets and is available at Adventist Book Centers or some health food stores. Amanda Jammer says, "I have used both, but this time I had only the packets. I made up about a quart of the seasoning, and then add it to the chili until I thought it tasted right."

**Worthington Original FriChik is a vegetarian chicken soy product. It is available at Adventist Book Centers and some health food stores.