Brilliant Blonde Chili

"This brightly hued chili is inspired by Black Box Brilliant Collection Chardonnay. I chose this wine because it tastes like sunshine with notes of coconut and vanilla. The toasted oak complements the charred corn and pineapple. The base of the chili is spiced but not overly spicy, which would otherwise overpower the delicate flavors of the wine. Chardonnay is excellent with chicken and creamy dishes, so I went with chicken and butter beans for my proteins. The yellow tomatoes have a delicate sweetness that takes this chili and wine combination over the top."

Prep Time

35 minutes

Cook Time

85 minutes

Paired With

Main Protein



Charred Corn, Pineapple, and Lemon As follows:, 3 tablespoons, 4, 3, 1, 1/2 teaspoon, 1/8 teaspoon, As follows:, 2/3 cup, 2 1/2 tablespoons, As follows:, 2 teaspoons, 1 teaspoon, 4 cups, 12 ounces, plus extra for serving, 3 cups (about 15 ounces), 2, 1 teaspoon, 1 tablespoon, 1 large, 3 large, 1 teaspoon, 3/4 cup, As called for above, 3 cups, 2 cans (15.5 ounces each), 1/2 tablespoon, 1/2 teaspoon, As follows:, 30, 6 tablespoons, As called for above, 1 tablespoon, 36
Avocado oil
Fresh ears of corn, shucked
Slices of fresh pineapple (about 1/3 inch thick)
Lemon, halved widthwise
Ancho chile powder
Coconut Crema
Sour cream
Unsweetened coconut cream
Ground cumin
Ground coriander
Unsalted chicken broth
Black Box Brilliant Collection Chardonnay
Yellow sunburst tomatoes (halved)
Yellow bell peppers, seeded and chopped
Mexican oregano
Avocado oil
Sweet onion, diced
Fresh garlic cloves, minced
Ancho chile powder
Coarsely crushed yellow corn tortilla chips
Reserved corn, pineapple, and lemon
Shredded cooked chicken
Butter beans, rinsed and drained
Salt (plus extra if needed)
Coarsely ground black pepper
For Serving:
Yellow corn tortilla chips
Crumbled cotija cheese
Reserved crema and corn mixture
Unsweetened toasted flaked coconut, crumbled
Fresh cilantro leaves



Charred Corn, Pineapple, and Lemon:

Place a greased grill pan over medium high heat or preheat a greased gas grill to medium high. Brush the oil over the corn, pineapple, and cut sides of lemon. Grill the corn and pineapple slices, turning as needed, until grill marks appear on all sides. Grill the lemon cut side down until nicely charred. Let cool. Once cool, cut the kernels from the corn. You should have about 1 1/2 cups. Set 3/4 cup aside for the chili. Finely dice the pineapple. Measure out 3/4 cup and reserve any excess for another use. Set 1/2 cup aside for the chili. In a small bowl, stir together 3/4 cup of the corn with 1/4 cup of the pineapple. Add the juice of 1/2 of the lemon (strained), chile powder, and salt. Stir until well-mixed. Cover and chill until serving. Reserve the remaining 1/2 lemon for the chili.

Coconut Crema:

Beat together the sour cream and coconut cream until smooth. Cover and chill until serving.


In a large pot, add the cumin and coriander. Turn the heat to medium and cook the spices for 2 minutes or until fragrant, stirring often. Add the broth, Black Box Wine, tomatoes, bell peppers, and oregano. Turn the heat to medium high and bring to the boil. Meanwhile, add the oil to a large skillet over medium heat. Once hot, add the onion. Cook for 7-8 minutes or until softened and starting to brown, stirring occasionally. Add the garlic and chile powder and cook for 1 more minute. Add half of the onion mixture to the pot and set the remaining mixture aside. Once the chili comes to the boil, turn the heat down to maintain a simmer. Cook for 20-25 minutes or until the tomatoes and peppers are very soft. Remove from heat and stir in the crushed tortilla chips. Let cool for 20 minutes, then blend in batches or with an immersion blender until smooth. Add back to the pot and stir in the reserved corn, pineapple, juice of half a lemon (strained) and onion mixture. Add the chicken, beans, salt and pepper. Turn the heat to medium high and bring to a simmer. Adjust heat to maintain a simmer and cook for an additional 15-20 minutes or until thickened, stirring often. Taste for salt and add an extra pinch if necessary.

For Serving:

Ladle the chili into 6 large bowls, preferably with wide rims. Arrange 5 chips around each rim. Top each bowl of chili with a tablespoon of cotija and a dollop of crema. Add small spoonfuls of the corn mixture in between the chips. Sprinkle 1/2 teaspoon of coconut over each dollop of crema. Place a cilantro leaf over each dollop and each mound of the corn mixture. Serve with chilled Black Box Brilliant Collection Chardonnay. Yield: 6 servings.