The races will be held on April 25, 2026. All races will start at 7:00 a.m.
Riverdale Regional Park
9755 Henderson Road, Brighton, CO 80601
All runners are HIGHLY encouraged to read the FAQ page. It has important information you will need to know, especially as it relates to a number of our policies.
As requested, here's the recipe to the Vegan Chili that Darla has served at past races:
Sweet Potato & Quinoa Chili
Ingredients:
•1 can (15 oz) black beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (15 oz) kidney beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
•1 can (15 oz) tomato sauce
•1 - 2 large sweet potatoes, diced (with or without the skin)
•1 cup dry quinoa
•1 onion, diced
•5 - 6 garlic cloves, minced (Darla used 2 tablespoons of minced garlic from a jar)
•1 tablespoon olive oil
•1 - 2 tablespoons chili powder (adjust to taste)
•1 tablespoon cumin
•1 teaspoon dried oregano
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon sugar (to taste)
•Himalayan salt to taste
•4 cups (16 oz) water or vegetable broth (+ more as needed)
•avocado, cilantro and/or diced onion, for garnish (optional) (we didn't use this at the race)
1) Pre-cook diced sweet potato until partially soft (with a portion of the liquid to prevent drying), and set aside.
2) In large pot or Dutch oven, heat oil over medium heat. (we used a crock pot)
3) Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
4) Add garlic, cook for another minute or so.
5) Add the pasta sauce, tomato sauce, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
6) Add liquids, beans and sweet potato, stir until combined.
7) Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
(since Darla used a crock pot, she just added everything to the crock pot after Step # 3 and let it cook for 3 to 4 hours on high)
** Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
** Serve with optional garnishes. (Avocado, Chipotle spices, etc!)
Obviously there are base ingredients as well as seasoning components. You will likely want to make it fit your particular preference. My personal motto is: if you can still taste your food, it isn't spicy enough yet. If you have any questions, feel free to contact us.
Riverdale Regional Park
9755 Henderson Road, Brighton, CO 80601
All runners are HIGHLY encouraged to read the FAQ page. It has important information you will need to know, especially as it relates to a number of our policies.
As requested, here's the recipe to the Vegan Chili that Darla has served at past races:
Sweet Potato & Quinoa Chili
Ingredients:
•1 can (15 oz) black beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (15 oz) kidney beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
•1 can (15 oz) tomato sauce
•1 - 2 large sweet potatoes, diced (with or without the skin)
•1 cup dry quinoa
•1 onion, diced
•5 - 6 garlic cloves, minced (Darla used 2 tablespoons of minced garlic from a jar)
•1 tablespoon olive oil
•1 - 2 tablespoons chili powder (adjust to taste)
•1 tablespoon cumin
•1 teaspoon dried oregano
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon sugar (to taste)
•Himalayan salt to taste
•4 cups (16 oz) water or vegetable broth (+ more as needed)
•avocado, cilantro and/or diced onion, for garnish (optional) (we didn't use this at the race)
1) Pre-cook diced sweet potato until partially soft (with a portion of the liquid to prevent drying), and set aside.
2) In large pot or Dutch oven, heat oil over medium heat. (we used a crock pot)
3) Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
4) Add garlic, cook for another minute or so.
5) Add the pasta sauce, tomato sauce, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
6) Add liquids, beans and sweet potato, stir until combined.
7) Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
(since Darla used a crock pot, she just added everything to the crock pot after Step # 3 and let it cook for 3 to 4 hours on high)
** Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
** Serve with optional garnishes. (Avocado, Chipotle spices, etc!)
Obviously there are base ingredients as well as seasoning components. You will likely want to make it fit your particular preference. My personal motto is: if you can still taste your food, it isn't spicy enough yet. If you have any questions, feel free to contact us.
How about this cool stuff you'll receive:
(medal photos are from previous years)
|
|
Here's a great picture that Rebecca W., who ran the 2014 Half, posted on her blog. To see what she says about the race, click on the photo.
|
I think this says it all: |
|
|
|
|
|
|
|
|
