Chipotle Vegetarian Chili

"As a lover of beef and poultry based chili, I’m amazed that I have come to like a vegetarian version. When my wine club asked me to bring a vegetarian dish to a meeting the odyssey began. I knew I loved chipotle anything so I started there. I then used Black Box Pino Noir to add depth and character to the lack of meat/poultry. The flavor of this chili worked perfectly with the faint taste of the fresh berries and hint of oak, particularly as the chili reduced. Enjoy my chili with a glass of Black Box,,,WIN WIN!"

Prep Time

45 minutes

Cook Time

2 hours

Paired With

Main Protein



Olive oil 3 tablespoons, Medium chopped, 3 cloves, minced, 1 minced, with seeds, 1 cut bite size, 1 cut bite size, 1 cut bite size, 1 cut bite size, 2 mashed, 2 tablespoons, 2 tablespoons, ground, 1 tablespoon, 2 tablespoons, 2 tablespoons, 1 cup, 1 bunch, coarsely chopped, 15 ounce can, drained, 28 ounce can, 28 ounce can, 6 ounces, 2 teaspoons, 1 teaspoon, ground
Jalapeño pepper
Red pepper
Green pepper
Fennel bulb
Chipotle chili in adobo sauce
Chipotle adobo sauce
Chili powder
Smoked paprika
Dried oragano
Fresh cilantro
Black beans
Crushed tomatoes
Fire roasted tomatoes
Black Box Pino Noir
Kosher salt
Black pepper


Heat oil in large Dutch oven over medium heat

sauté onions and fennel five minutes

add garlic, sauté for one minute

add cumin, chili powder and smoked paprika, sauté for another minute or mixed well 

add black box Pino noir and reduce mixture by half

add, all tomatoes, black beans, zucchini, peppers, oregano, chipotle chili and chipotle sauce, salt and pepper

cook on medium low heat to sustain a simmer for approximately 1-1.5  hours or till vegetables are soft

add corn and cilantro 

add salt and pepper to taste