Wine-Kissed Zucchini, Corn and Black Bean Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Mild Italian bulk sausage | 16 oz, 6 oz, 2 tsp, 1/2 cup, 2 (16 oz) cans, 28 oz can, 1/2 cup, 2 Tbsp, 3 Tbsp, 1 tsp, 6 (5-inch), 1 Tbsp, 6 Tbsp, 6 Tbsp |
| Zucchini | |
| Minced garlic | |
| Green pepper strips | |
| Black beans, drained and rinsed | |
| Diced tomatoes | |
| Black Box Cabernet Sauvignon Wine | |
| Granulated sugar | |
| Chili powder | |
| Ground cumin | |
| Corn tortillas | |
| Olive oil | |
| Shredded sharp cheddar cheese | |
| Sour cream |
Directions
In an 8-quart pot, brown and break up the sausage. Drain off grease.
Push the zucchini through a spiralizer. Cut into 2-inch pieces.
Stir the zucchini, garlic, pepper strips, black beans, tomatoes, Black Box Cabernet Sauvignon Wine, sugar, chili powder and cumin into the sausage.
Bring to a boil over medium-high heat. Reduce heat to simmer. Cook, stirring occasionally, for 45 minutes.
Preheat oven to 400 degrees F. Cut tortillas in half. Cut each half into 1/2 inch strips. Place tortilla strips and olive oil in a medium bowl. Toss to coat. Place on a baking sheet. Bake at 400 degrees F. for 8 minutes, turning once or until crisp and lightly browned.
To serve, ladle each serving of chili into a soup bowl. Top each with 1 tablespoon shredded cheddar cheese, tortilla strips and 1 tablespoon sour cream. Serve immediately with chilled glasses of Black Box Cabernet Sauvignon Wine.
Makes 6 servings