Pineapple Round #2: Black Bean and Pineapple Chili

 

Since we made pineapple fried-rice, Z. and I have made pineapple stir-fry several times more. I have so enjoyed the flavor of the pineapple with vegetables like broccoli and greens, I decided to be a little more adventurous with my pairings. I used Zucchini "Chili" as a starting point, trying a few changes with that recipe, and added pineapple. It was great! First of all, I like the variation of the chile I made. It had more of the consistency of chili. I also loved the flavor the pineapple added. Enjoy!

*A whole jalapeno, even with the seeds removes, makes this chili rather spicy. If you don't want something super spicy, leave the chili pepper out and use a dash of cayenne instead.

Black Bean and Pineapple Chili

by Ace Nation

Keywords: entree soup/stew vegan pineapple vegetables

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Ingredients (serves 3-4)

• 1 tablespoon oil
• 1/2 onion, diced
• 1/2 red bell pepper, seeds removed and diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can corn, rinsed and drained
• 1 15 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 1 cup water or broth (if a more stew-like or chili consistency is desired, add 2 cups of water or broth)
• 1 tablespoon mild chili powder or smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning or oregano
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 small Italian zucchini, diced
• 1 1/4 cups fresh pineapple

Instructions

In a large high-sided skillet, heat olive oil over medium-low to medium heat. Add onion, stirring occasionally, cook until soft, a little color is nice, 8-10 minutes.

Add garlic, jalapeno, and pepper. Cook, stirring occasionally, until garlic is tender, about 5 minutes.

Add water or broth, chili powder, cumin, Italian seasoning, diced tomatoes, tomato sauce, black beans, corn, and season with salt. Bring to a boil, lower the heat, and let simmer 10-15 minutes, until sauce is desired thickness.

Add squash and pineapple. Heat until zucchini is heated through, about 5 minutes. Taste and add salt if needed.

Garnish is with fresh cilantro or lime, if desired.

Enjoy!

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