Black Bean & Butternut Squash Chili Recipe by Ceja Vineyards

Ingredients

• 6 cups cooked black beans, drained and rinsed
• 4 cups butternut squash, cubed
• 4 cups crimini mushrooms, sliced
• 4 cups baby spinach, prewashed
• 1 yellow onion, diced
• 1 large carrot, finely diced
• 1 large celery sprig, finely diced
• 4 cups diced canned tomatoes
• 1 fresh jalapeño pepper, fire roasted
• 4 cups chicken stock
• 1 pasilla pepper, deveined, deseeded and soaked in warm water
• 1 guajillo peppers, deveined, deseeded and soaked in warm water
• 6 garlic cloves, minced
• 10 whole peppercorns
• 4 cloves
• 4 tbsps tablespoons olive oil, divided
• 1/4 cup cabernet sauvignon
• salt and pepper
• corn tortillas (optional)