Fess Parker Vegetarian Chili

3 tablespoons olive oil or vegetable oil
2 medium yellow onions, minced
1 red, 1 green, 1 orange and 1 yellow pepper, stemmed, seeded, and cut into 1/2" pieces
6 ounces white button mushrooms, stemmed and quartered
6 ounces baby Portobella mushrooms, stemmed and quartered
1 butternut squash, peeled with seeds removed, cut into 1/4" to 1/2" pieces
1 acorn squash, peeled with seeds removed, cut into 1/4" to 1/2" pieces
1 Pasilla chile pepper, roasted, skins and seeds removed, and cut into 1/4" pieces
1 jalapeno pepper, roasted, skins removed, finely diced with seeds
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons Kosher salt
1 tablespoon black pepper
1 bottle Fess Parker Syrah, reduced down to 1 cup
1 (15-ounce) can black beans
1 (15-ounce) can pinto beans
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree

Heat the oil in a large Dutch oven over medium heat.  Add the onions, bell peppers, mushrooms, butternut squash, acorn squash, Pasilla chile pepper, jalapeno, garlic, chili powder, cumin, coriander, salt, and pepper and cook, stirring often, until the vegetables are softened, 8 -10 minutes. Stir in the wine, continue to cook for another 2-3 minutes.

Stir in the beans, diced tomatoes with their juice, and tomato puree,  and bring to a boil.  Cover, reduce the heat to low and simmer, stirring occasionally, for 1  hour or until vegetables are tender. Uncover and taste. Adjust seasoning if needed.

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