February 19, 2024
More than 170 individuals, including over 60 students, gathered for the 13th Annual Vegan Chili Cook-Off on February 3rd. Attendees sampled a variety of vegan chilis and voted to determine the winner of the prestigious Chicken Trophy. Attendees had fun mingling and making new friends while savoring the delicious chilis.
The highly anticipated event crowned Lulu EthioVegan as the winner of the Vegan Chili Cook-Off! It was extra special that they were first-time contestants and are new to the Twin Cities restaurant scene. Other competitors were La Cocina de Ana, The Howe Daily Kitchen and Bar, Mill Valley Kitchen, and TRIO Plant-Based. They all showcased their culinary skills with creative and flavorful chilis.
Participants expressed their enthusiasm for the event:
“The best part was being exposed to some new plant-based restaurants and learning about the UMN plant-based eating guide and CAA student group.”
“I loved being able to eat all the chili as a vegetarian and learning about new restaurants around the Twin Cities”
“My favorite parts were the food and the people.”
In addition to the sampling, there were also ample servings of chili prepared by dedicated volunteers. Not to mention the tasty sides generously donated by local vendors: tortilla chips from Tortilleria La Perla and cornbread from East Side Co-op. No one went home hungry! Thanks to all those who supplied the yummy vegan grub!
The event wouldn’t have been possible without the support of our volunteers, including the organizing committee members and the University of Minnesota student chapter of CAA. The organizing committee included Tamuno Imbu (staff liaison), Kelso Anderson, Laura Hofer, Gayle Godfrey, Grace Prins, and Ryan Sauers. The University of Minnesota student chapter of CAA helped secure the location and rolled out their local Veg Guide during the event. Trent Nelson secured the cornbread donation. Other volunteers helped in a variety of roles, including making chili, serving, greeting guests, staffing the information table, and assisting with setup/teardown. All of these roles helped the event run smoothly.
There was also a raffle for people who completed the event evaluation. Thanks to our competitors and other local restaurants for contributing the prizes: gift cards from The Howe Daily Kitchen and Mill Valley Kitchen; a Trio gift bag with t-shirt, button, bracelet, hat, and coffee mug; a jar of dessert from Lutunji’s Palate; and Cookie Cart cookies.
The 13th Annual Vegan Chili Cook-Off was truly a celebration of community and culinary creativity, leaving attendees satisfied and inspired. Most importantly, it showed that a compassionate diet can be tasty and fun.