Southern Barbecue Vegetable Chili

"How could I prepare a hearty bowl of chili for visiting family members? Some were vegetarians; others were meat lovers. Trying to solve this challenge, I created one of the best chili dishes. Living near Nashville, I decided to combine our favorite rich tomato chili, adding a touch of barbecue flavor. Wow! It was magic, I added beans, veggies, and some plant-based ground meat alternative with a bright Pinot Noir wine. Of course, I couldn’t forget the sweet potatoes and a touch of maple syrup. Perfectly spiced, easy to make. It’s a one pot chili that makes everyone smile."

Prep Time

25 minutes

Cook Time

30 minutes

Paired With

Pinot Noir

Main Protein

Vegetarian/Vegan

Ingredients

IngredientQuantity
ground cumin 2 teaspoons, 1 tablespoon, 1-1/2 teaspoons, 1 teaspoon, 2 tablespoons, 1 cup, 1 cup, 1 large, 12 oz, 1 can (15 oz) liquid included, 1 can (14 oz) liquid included, 1 can (4 oz), 1 Lb. (peeled and diced into 1/2 inch pieces), 2/3 cup, 1 cup (divided), 1/2 cup, to taste, to taste, 1/8 tsp or to taste, 2 tablespoons, 1/2 cup, course chopped
chili powder
sweet smoky barbecue seasoning
oregano
avocado or olive oil
chopped onion
diced mixed colored bell peppers
garlic clove, minced
plant-based ground beef alternative
dark red kidney beans
diced tomatoes
mild green chiles
sweet potatoes
Black Box Pinot Noir wine
vegetable broth
Southern barbecue sauce
salt
ground pepper
ground red pepper
maple syrup
fresh cilantro

Directions

Directions:
Prepare Chili Seasoning Mix: In a small bowl, combine the first four ingredients; mix well.
In a medium chili pot, heat oil over medium high heat until hot.
Add onion, bell peppers, cook until translucent, add garlic, cook for 1 minute; add plant-based meat alternative, and 1 Tablespoon chili seasoning mixture. Mix and sauté, crumbling plant-based meat alternative into small pieces. Cook over medium high heat until lightly browned about to 7 to 10 minutes.
Add the kidney beans with the liquid, diced tomatoes with liquid, chilies, sweet potatoes, wine, 1/2 cup vegetable broth, barbecue sauce, and remaining chili seasoning mixture. Stir to cover potatoes with liquid.
Bring to a boil, reduce the heat to low. Partially cover pot; simmer at low temperature for 20 minutes or potatoes are tender. Add more vegetable broth if needed. Season with salt, black pepper, and red pepper to taste. Drizzle with maple syrup.
Chili will thicken as it cools. Stir fresh cilantro into hot chili before serving.’

Serve in small chili bowls; Garnish with shredded Monterrey Jack pepper cheese, avocado slices or some chopped peppers if desired.

Serves: 4 to 6

Cook’s Note: For a spicier or hotter chili, add more red pepper and use hot chilies rather than mild.