Wine-Kissed Zucchini, Corn and Black Bean Chili

"We have always loved a hearty bowl of chili on a cold wintry evening. Over the years I have added different vegetables to my chili to change it up and make it a little different. The addition of Black Box Cabernet Sauvignon is the perfect flavor addition to my chili. Bolder is definitely better!"

Prep Time

20 minutes

Cook Time

50 minutes

Paired With

Main Protein



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
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


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