Tony's Darts Away in Burbank is hosting their third annual Vegan Chili Cook-off on Sunday, February 22 from noon to 6 p.m. Five local chefs will go head-to-head in a battle of epic (meat-free and dairy-free) proportions.

This year’s chef lineup features chefs from across Los Angeles including Chef Ron Russell of Studio City’s SunCafe, Chef Jackie Sobon of VeganYackAttack.com, Chef Doomie of Doomie's Home Cookin’ in Hollywood and Chef Jennie Cook of Plant Based Parties.

Judges include Chef Ayinde Howell, author of The Lusty Vegan, and Joseph Shuldiner, director of the LA-based Institute of Domestic Technology. Winners of the Judge’s Choice and People’s Choice awards will be announced at the closing ceremony at 4 p.m. The price is $10 (includes five 3-ounce tastes of chili and a voting ballot).  

While you’re there, don’t miss the 818’s best lineup of all craft, draught, California beers, ales and ciders—sans bottles. Recent noteworthy honor: Tony’s Darts Away was just named as one of the “Top 100 Beer Bars in America” by DRAFT magazine.

If you’re hungering for more than chili, try one of Tony’s  vegan and non-vegan hot dogs or sausages along with accompaniments such as maple-chipotle glazed sweet potato fries, or lighter fare such as poached pear and bleu cheese salad.  Brunch dishes such as chilaquiles and a burrito (with scrambled tofu) are also available. Tony’s Darts Away, 1710 W. Magnolia Blvd, Burbank, 818-253-1710

Here’s the recipe from Chef Erick Simmons who was last year's winner. He says the chili is actually even better the next day.

Black & Green Chili (makes one gallon)

½ cup olive oil

2 Spanish onions, small dice 

10 cloves garlic, minced

10 jalapenos roasted, peeled, seeded, small dice

5 Anaheim peppers roasted, seeded, small dice

5 Pasilla pepper roasted, peeled, seeded, dice

5 green bell peppers roasted, peeled, seeded, dice

5 fresh green bell peppers

1 cup mild chili powder

2 tablespoon of ground cumin

1/2 cup dry black-eyed peas, soaked overnight in water

1 small can black beans

1 can ground tomatoes

1 can ground tomatillos

½ gallon vegetable stock

1 bouquet garnish (rosemary, thyme, oregano)

salt and pepper to taste

In a large stockpot, sweat onions and garlic with olive oil. Add all roasted peppers, then sweat an additional 10 minutes. Add fresh peppers and sweat another 5 minutes. Add all spices and sauté until very fragrant, being careful not to burn. Next add canned tomato, tomatillo and vegetable stock; bring to boil. Add beans and bouquet; simmer until beans are tender. Season to taste with salt and pepper.