People's Food Co-op cooking for change event

On Saturday, September 29th, People’s Food Co-op hosts “Cooking for Change,” a celebration of food, friends and goodwill.

Competitors will test their chili chops in the First Annual People’s Food Co-op Chili Cook-Off, featuring guest judge Eve Aronoff, celebrated chef and owner of local gem, Frita Batidos.

In addition to the cook-off, “Cooking for Change” showcases local vendors and presents live music by Ann Arbor band Marco & Asim and a gravity-defying performance by the Ann Arbor Aviary and Flight Crew.

All proceeds from the event go to Food Gatherers, an Ann Arbor food rescue that helps alleviate hunger in Washtenaw County. Guests can donate food items to the canned food drive to support local food relief.

Judges will score the chilis on a variety of criteria, including flavor, texture, aroma and color. The First-Place winner receives a $100 gift card to People’s Food Co-op, and the Second-Place winner receives a $50 gift card. Attendees will also vote for a People’s Choice winner, so come with an appetite!


 “Cooking for Change” takes place on September 29th, from 11 a.m. to 4 p.m. at the Peoples Food Co-op, located at the corner of N. 4th Ave. and Catherine St.


For more information, stop in or visit 


About People’s Food Co-op:

The People’s Food Co-op began in 1971 as a buying club for low-income shoppers seeking fresh food. Today, it is an Ann Arbor community treasure, providing local, natural and organic foods seven days a week. The Co-op is a member-owned organization, committed to providing customers with a voice in the quality and character of their local grocery.

Member-owners enjoy discounts, profit dividends and the opportunity to elect members to the Co-op Board of Directors. Monthly board meetings provide a space for democratic involvement in the store’s direction and decision-making.

The People’s Food Co-op has served the Ann Arbor community for over 40 years. Community and interconnectedness remain a key priority of the Co-op, informing store events, local food sourcing practices, and member engagement. One percent of PFC’s profits go into education and outreach programs, and a donation program supports community groups. PFC’s Café Verde serves as a community gathering space that offers food, fair-trade organic coffee, tea, juices and home-made baked goods. 

It is the goal of The People’s Food Co-op to provide healthy, affordable options to shoppers and to connect people to the food they eat. We are committed to sustainability and healthful living, as well as to achieving economic and social needs through unified democratic engagement.


People’s Food Co-Op Vegan Chili

Yield: 5 quarts



½ lb.       

Green peppers, diced

4 tsp

Olive oil

2 ea.

Onion, medium diced

2 ea.

Garlic, clove minced

1 ea.

Jalapeño, seeded and diced

1 large can

Diced tomatoes

2 tsp

Chili powder

2 tsp


1 ½ tsp

Dried Oregano

1 tsp

Black pepper, ground

1/8th tsp

Cayenne powder

2 large cans

Kidney beans, drained

3 cups

Vegetable Stock

1 ½ tsp

Sea salt


Drain & rinse kidney beans.  Set aside till needed.


In a medium stock pot, heat olive oil over medium heat. Add onions, green peppers, jalapenos and garlic. Sauté over medium heat until soft and translucent.


Add the tomatoes (including liquid), all spices and 2 cups of vegetable stock.  Bring this to a boil.  Reduce heat, cover to low and simmer for 15 minutes stirring occasionally.  


Add kidney beans. Simmer 15 more minutes stirring occasionally.


You may need to add the remaining vegetable stock to thin (depending on your preference), but do so slowly and readjust the spices to taste.


Serve immediately with accompanying garnishes, such as sliced green onions.  


Variation:  For a non-vegan version, add 2 pounds of ground beef or turkey and reduce kidney beans to 1 can.  Brown ground beef/turkey in a medium stock pot. Drain and continue with recipe as written.   

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