"I'm taking traditional chili flavors to new depths with this complex Chipotle Chili base, using untraditional ingredients, like fennel and Mandarin orange, along with earthy juniper berries and citrusy sumac, basil and Jamaican allspice. All of these bold flavors are enhanced by also adding Black Box Pinot Noir. Each serving gets blackened salmon and Bay scallops and then it's topped with a cool, spicy and silky-smooth Avocado cream. Expect waves of compliments when you serve this Seafood Chili, along with glasses of Black Box Pinot Noir!"

Prep Time

30 minutes

Cook Time

45 minutes

Paired With

Main Protein

Wild Game


BLACKENING RUB -, 1 Tbsp, 1 Tbsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp, -, 6, -, 16 oz, -, 10 oz, 1, 2, 1, 4, 2, 1/2 tsp, 1/2 cup, 1/4 cup, 14.5 oz, 15 oz, 15.5 oz, 2, 2-1/2 tsp, 1/2 Tbsp, 1 tsp, 1 tsp, 1/2 tsp, 2 cups, 1 Tbsp, -, 1, 1/2 cup, 4 oz, 1/2 tsp, 1/2 tsp, 1/2, 1/2 tsp, 1/4 tsp, 1/4 tsp, -, 3 Tbsp, 1 Tbsp, 1/4 cup
Turbinado sugar
Birch smoked salt
ground Sumac berries
ground Juniper berries
garlic powder
skinless sockeye salmon portions
Bay scallops
sweet yellow onion, quartered
red bell pepper, quartered
carrots, rough chopped
small fennel bulb, quartered
large garlic cloves
chipotle chilies with adobo sauce
Birch smoked salt
Black Box Pinot Noir
balsamic vinegar
1 can organic fire-roasted diced tomatoes
1 can Great Northern beans, rinsed
1 can black beans, rinsed
Mandarin Oranges, juiced
blackening rub (from recipe above)
Turbinado cane sugar
hickory liquid smoke
dried basil
Jamaican allspice
roasted chicken stock base
large avocado, peeled, quartered
sour cream
cream cheese
garlic powder
onion powder
lime, juiced
blackening rub (from recipe above)
Birch smoked salt
Lime pepper
grapeseed oil
unsalted butter
fennel fronds for garnish


Mix together Blackening Rub ingredients in a small bowl, reserve 1 tablespoon separately.

For Salmon and Scallops, pat salmon dry and coat both sides with blackening rub, then toss scallops with rub. Place salmon and scallops in a single layer on a rimmed baking sheet, cover, and chill for 30 minutes.

Add the onion, pepper, carrots, fennel, garlic and chipotle chilies to a processor and pulse to finely chop.

In a stock pot with 1 tablespoon oil on medium, add chopped veggies and 1/2 teaspoon smoked salt, sauté 5 minutes. Add vinegar and wine, cook another minute. Add remaining ingredients and simmer for 40 minutes, partially covered.

For Avocado Cream, put all ingredients into blender and blend until smooth. Chill until needed.

Meanwhile, heat a heavy skillet on medium-high with 2 tablespoons oil. Fry the salmon portions for 2-3 minutes per side, until nicely browned. Place on rimmed baking sheet. Add 1 tablespoon of butter to the skillet and cook the scallops, stirring, for 3 minutes. Add them to the salmon portions and cover sheet with foil tent.

Ladle equally into 6 large, shallow bowls. Break each salmon portion into 3 pieces and place 3 in the center of each bowl, along with equal number scallops into the chili. Put a generous dollop of the Avocado Cream on top of the salmon and garnish each bowl with fennel fronds. Serve with Black Box Pinot Noir.