Charcuterie Chili Bread Bowls

"Take all the best flavors from an epic charcuterie board - chorizo, ham, olives, cheeses - and these Charcuterie Chili Bread Bowls are the result. Hollowed sourdough bread serves as the perfect vessel for this savory chili, while a medley of Black Box Cabernet Sauvignon, tomatoes, and mixed olives adds a refreshing touch. Complete with melted cheeses on top, every bite delivers a harmonious blend of textures and tastes. These hearty bowls are a one-pot situation, add ingredients, layer with flavor, let simmer, and enjoy!"

Prep Time

15 minutes

Cook Time

25 minutes

Paired With

Main Protein



olive oil 1 tbsp, 1 lb, 1 medium, 2 cups, 2, 1/2 cup, 1 tbsp, 1/2 tbsp, 14.5 oz can, 1 cup, 1/2 cup, 16 oz can, 1/3 cup, 6, 1 cup, 1 cup
chorizo sausage, casing removed
yellow onion, chopped
mixed bell peppers (red, yellow and green), diced
garlic cloves, minced
ham, diced
chili powder
ground cumin
fire roasted diced tomatoes, undrained
Black Box Cabernet Sauvignon
medium salsa
pinto beans, drained
green and black olives, pitted and diced
sourdough round bread loaves, hallowed out
white cheddar cheese, shredded, for topping
Monterey Jack cheese, shredded, for topping


Heat the olive oil in a large pot or Dutch oven over medium heat. Add in the chorizo and cook, breaking up the chorizo with a spoon, until browned, about 4 minutes. Add the onions, bell peppers, garlic, ham, chili powder, and cumin. Cook and stir to coat the meats and vegetables in the spices, about 1 minute.


Add in the tomatoes, wine and salsa bring to a boil over high heat. Cover, reduce heat and simmer for 10 minutes.


Stir in the beans and olives. Simmer uncovered for 10 minutes.


Ladle chili into bread bowls and top with cheeses.