TVA Chili and Dessert Contest Winners Wednesday, December 11, 2013


Chili Winner
Easy Veggie Chili
Colleen Rice Montgomery

Main Ingredients:
1 to 2 cans fire-roasted tomatoes (I used Kroger brand—these are different than the Ro-Tel type of product)
1 can sweet corn, drained
2 to 3 cans beans, mixed varieties (I used a tri-bean blend of kidney, great northern and black beans) -- drained
1 large yellow onion, diced
1 cup baby sweet peppers, seeded and cut into rings (I use a mix of the yellow, orange and red ones for lots of color)
1 can cream of mushroom soup (ready to eat variety—I used Amy’s brand)
1/2 cup poblano peppers, seeded and chopped (these were from my garden at the time of the chili cook-off)

(Note: Cans I used are the normal ~14 oz. size unless otherwise specified)

Spices: (“to taste”, with these general guidelines)
~1-2 tsp salt
~ ¼ tsp powdered cayenne pepper
1 tsp to 1 Tbsp paprika
½ -1 tsp cumin
½ tsp garlic powder
¼ to ½ tsp allspice (this gives it a nice aroma too)
1-2 Tbsp sugar—optional (the corn and sweet peppers often make it sweet enough)

Pour all main ingredients into a large pot. Add spices. Simmer until onions are clear and peppers are soft, at least 20 minutes, stirring every few minutes.


Dessert Winner
Gooey Butter Cake
Nikolaus Jordan

3 eggs
1 box yellow or golden cake mix
1 stick of margarine or butter
1 cup chopped nuts (pecans)
1 box confectioner’s sugar (i.e. powdered sugar; use whole box)
8 oz. package of cream cheese

For the crust, start by melting butter in microwave bowl (30 seconds etc.) Add cake mix, 1 egg, and chopped nuts. Mix and mash down well with fork or hands until crumbly (it will be sort of like dry cookie dough consistency). Press down in 9x13 pan (may use a butter spray on the pan if sticking is a concern).
Combine other ingredients in a different bowl. Melt cream cheese to soften or let soften to room temperature. Add 2 eggs and whip well
Add confectioner’s sugar and mix until smooth. Pour onto surface of the 9x13 pan and smooth evenly. Bake at 350 degrees for 35 minutes.
Let cool and then enjoy


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