For our wine club pick-up party last month members were served a hearty vegetable chili along with a side of cornbread. We thought we would pass this recipe along to anyone who would like to make it at home. Chili is the perfect meal during these cold winter months. This chili recipe is not only filling and delicious; this vegetarian version is also very healthy.
Mushrooms are in this recipe in place of meat, giving the chili a meaty texture as well as an earthy component. I also like to roast the pasilla and jalapeno chili peppers to give an extra depth of flavor and smokiness in the chili. Butternut and Acorn squash give this chili a nice touch of sweetness while helping to give it a richness and added body.
If you have never roasted chili peppers before it is quite easy, you can do it right on your gas or electric stovetop. Turn the stovetop burner up to medium heat. Place the chili peppers on top of the burners and let them get a nice char on each side. When all sides of the chili pepper are charred wrap them up in foil and let them sit for about 15 minutes. Unwrap the foil and use a paper towel to wipe and peel the charred skin off the chili peppers. All the heat from this chili comes from the jalapeno, I used all the seeds in this recipe, if you want your chili to be on the milder side just remove the seeds.
Recipe by: Barrett Crandall
• 1 bottle Fess Parker Syrah, reduced down to 1 cup
• 2 medium yellow onions, minced
• 1 red, 1 green, 1 orange and 1 yellow bell pepper, stemmed, seeded, and cut into ½ inch pieces
• 6 ounces white button mushrooms, stemmed and quartered
• 6 ounces baby portabella mushrooms, stemmed and quartered
• 1 pasilla chili pepper, roasted, skins and seeds removed, and cut into ¼ inch pieces
• 1 jalapeno pepper, roasted, skins removed, finely diced with seeds
• 1 butternut squash, peeled with seeds removed, cut into ¼ inch to ½ inch pieces
• 1 acorn squash, peeled with seeds removed, cut into ¼ inch to ½ inch pieces
• 6 garlic cloves, minced
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 (15-ounce) can black beans, strained and rinsed
• 1 (15-ounce) can pinto beans, strained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 (28-ounce) can tomato puree
• 3 tbsp olive oil or vegetable oil
1. Heat oil in a large dutch oven over medium heat. Add onions, bell peppers, mushrooms, butternut squash, acorn squash, pasilla pepper, jalapeno, garlic, chili powder, cumin, coriander, salt, and pepper and cook, stirring often, until the vegetables are softened, 8 -10 minutes.
2. Stir in the wine, continue to cook for another 2-3 minutes.
3. Stir in the beans, diced tomatoes with their juice, and tomato puree, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 1 hour.
4. Uncover and taste. If vegetables are quite tender continue to cook for another 10-15 minutes. Adjust seasoning if needed.
Try this chili with our Santa Barbara County Syrah, Rodney’s Vineyard Syrah, or our delicious Big Easy Red Wine. Any one of these wines would be a great pairing and would make for a great night. Enjoy!
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