Breezy Beach Bean Chili

"It’s summer time and picnicking at the beach is a favorite past time. Bringing a fancy-ish lunch like this packed with protein that’s easy to eat on the go while sipping your favorite Black Box Sauvignon Blanc just sounds relaxing, doesn’t it? This is a light and happy crisp vegan healthy recipe, but feel free to add some shredded rotisserie chicken if you like meat! The bright citrusy notes in Black Box Sauvignon Blanc is the vibrant refreshing compliment to this Breezy Beach Bean Chili."

Prep Time


Cook Time


Paired With

Main Protein



Vegan Butter or Olive Oil 1 Tbsp, 3/4 cup, 3/4 cup, 1 cup, 2 cloves, 1 - 15.5 oz can, 1 - 15.5 oz can, I Tbsp, 1 tsp, 1 tsp, 1/2 cup, 2 Tbsp, 32 oz box, 1 cup, To Taste, To Garnish, To Garnish, To Garnish, 2 cups
Chopped Onions
Yellow or Red Bell Pepper
Frozen Corn
Minced Garlic
White Cannelloni or Navy Beans
Light Red Kidney Beans
Chili Powder
Black Box Sauvignon Blanc Wine
Lemon for the juice
Vegetable Broth
Cashew Cream or Dairy Free Cream Cheese
Salt & Pepper
Lime Wedges
Jalapeño or Habanero Sliced Pepper
(Non Vegan Option - Rotisserie Shredded Chicken)


Prep before starting to cook by pre chopping veggies as well garnishes and also rinsing and draining beans.

1 – Melt vegan butter in a saucepan, sauté onion, bell pepper and corn until soft. Stir occasionally.
2 – Add minced garlic and stir until fragrant.
3 – Add lemon juice and Black Box Sauvignon wine to deglaze the pan.
4 – Cook for 3-5 min to reduce wine then add vegetable broth, beans and spices.
(Optional add shredded chicken from rotisserie chicken).
5 – Simmer and stir occasionally for 40 min. Stir in cashew cream until melted into the chili.
6 – Enjoy hot or chilled.

Garnish with cilantro. Optional garnish with jalapeño or habanero to add heat.