Rhubarb Chili Contest

Congratulations to our winners!

This year’s Rhubarb Chili Contest ran from 10:00 am until nearly 2:00 pm in Library Park, 18 Main Street, Lenox. Six chefs from Lenox restaurants offered a variety of unique takes on chili, ranging from the traditional to the very different.

The winners this year, with a tie of 43 spoons each, were:

These Lenox restaurants also contributed delicious rhubarb chilis:

You can find recipes for some of the chilis in The Rhublog.

Haven Café’s Rhubarb Chicken Chili

Chef: Matthew Schweizer

2 lbs rhubarb, roughly chopped
2 quarts strawberries
1 white onion, medium dice
2 Jalapeños roughly chopped with seeds
1 chipotle pepper, chopped
2 cup sweet chili powder
3 quarts chicken stock
1 cup honey
Salt and pepper to taste

2 lbs chicken, small dice
1 cup cilantro, minced
½ cup scallions, sliced thin


In a large pot, combine first 9 ingredients. Cook over medium heat until

tender, about 20 minutes. Purée. Add the diced chicken and simmer over

medium-low heat for 45 minutes. Remove from heat and add cilantro and

scallions. Ready to serve. Can also be served chilled.

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Kripalu’s Black Bean & Rhubarb Chili

Chef Jeremy Rock Smith

4 cups rhubarb, diced
¼ teaspoon allspice
¼ teaspoon cinnamon
2 tablespoon olive oil
2 tablespoon coconut oil
1 cup onion, diced
1 cup green pepper, diced
2 cup sweet potatoes, diced
1 cup corn
3 12 oz. cans black beans
2 tablespoon chopped chipotle peppers in sauce
1 tablespoon chili powder
½ tablespoon cumin powder
½ tablespoon coriander powder
2 garlic cloves, minced
1 cup tomato puree
2 cup diced tomatoes, canned
3 cups veg stock
¼ cup cilantro, chopped

Toss rhubarb with 1 Tablespoon olive oil, cinnamon, allspice and a sprinkle of sea salt. Roast until lightly browned. Set aside. Place coconut oil in a medium sauce pot. Sweat onions on low until translucent then raise the heat to medium and lightly caramelize. Add green peppers, sweet potatoes, corn and black beans stir to combine and cook for 8 – 10 minutes. Add garlic, chili, cumin, and coriander and let bloom for two minutes. Add tomato products, vegetable stock and rhubarb. Simmer for 45. Season with salt & black pepper and add cilantro.

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