Note: Prepare this ultra-rich, ultra-creamy chili in a slow cooker, Instapot or a pot on the stove. The chili is great on its own, but it also works as a hot dip for sturdy tortilla chips or a sauce for hearty pasta such as rigatoni or penne.

1. Place chicken thighs in a shallow baking dish. Blend together Duplin Magnolia wine and ranch dressing mix. Pour over chicken. Cover dish and refrigerate 2 hours or overnight.
2. Remove chicken thighs from marinade. Discard marinade. Cut chicken into 1-inch cubes.
3. Place chicken and black beans in a large stock pot. Drain liquid from corn but leave the corn in the can. Fill the can of corn with as much of the 1 cup of Duplin Magnolia wine that the can will hold. Pour corn and wine mixture into the pot.
4. Add diced tomatoes and their juices to the pot. Also add chopped onion, chili powder, ground cumin and ranch dressing mix to the pot and stir ingredients until well combined.
5. Add cream cheese to the pot and stir lightly to distribute cream cheese among other ingredients in the pot.
6. If using an electric pressure cooker such as an Instapot, use the stew setting or cook on high pressure setting. Check your device’s instruction manual to determine the best setting for a stew or chunky soup. If you are using a slow cooker, cook on low heat for about 7 hours or high heat for about 5 hours. If using a pot on the stove, bring chili to a boil over high heat and then reduce heat to medium and cook for 25-30 minutes, until chicken is cooked through and tender.
7. Ladle chili into bowls. Top each bowl with a couple dollops of Duplin Gourmet Red Pepper & Onion Relish. Lightly break up corn chips or tortilla chips and sprinkle over chili.
8. Serves 6.