Soak the wood chips in water for at least 30 minutes.
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
Brush the courgettes and the mushrooms on both sides
with oil. Grill the courgettes, mushrooms, corn cobs and peppers over grilling/direct medium heat, with the
lid closed, turning as needed. The courgettes will take
4–6 minutes, the mushrooms 6–8 minutes, the corn about
8 minutes and the peppers 10–12 minutes. Remove from
the grill as they are done. Put the peppers in a bowl and
cover with clingfilm to trap the steam. Let stand for about
10 minutes.
Brush the courgettes and the mushrooms on both sides
with oil. Grill the courgettes, mushrooms, corn cobs and peppers over grilling/medium heat, with the
lid closed, turning as needed. The courgettes will take
4–6 minutes, the mushrooms 6–8 minutes, the corn about
8 minutes and the peppers 10–12 minutes. Remove from
the grill as they are done. Put the peppers in a bowl and
cover with clingfilm to trap the steam. Let stand for about
10 minutes.
Peel away and discard the charred skin from the
peppers. Cut off and discard the stems and seeds. Cut the
peppers, courgettes and mushrooms into 1-cm/½-inch dice.
Cut the corn kernels off the cobs.
Warm 2 tablespoons oil in a large cast-iron casserole
over grilling/direct medium heat. Add the onion, garlic
and jalapeño and cook for about 3 minutes, with the lid
closed, until the onion is softened. Stir in the paprika, cumin
and chilli powder. Add the canned tomatoes and juice, the
tomato-vegetable juice, courgettes, mushrooms, corn and
peppers.
Warm 2 tablespoons oil in a large cast-iron casserole
over grilling/medium heat. Add the onion, garlic
and jalapeño and cook for about 3 minutes, with the lid
closed, until the onion is softened. Stir in the paprika, cumin
and chilli powder. Add the canned tomatoes and juice, the
tomato-vegetable juice, courgettes, mushrooms, corn and
peppers.
Drain and add the wood chips to the charcoal or
to the smoker box of a gas grill.
Simmer the chilli for about 30 minutes,
uncovered, with the lid closed, until the juices are thickened,
stirring occasionally. If it is cooking too quickly, move over
roasting/indirect heat. During the last 5 minutes, stir in the
beans and season. Serve warm, topped with cheese.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.