Black Bean-Pineapple Soup Stew Chili

Name: Black Bean-Pineapple Soup Stew Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp Ancho chili powder (or other pure, mild chili powder); 907 grams black beans, rinsed and drained; 425 grams diced tomatoes, preferably fire-roasted; 0 teaspoons chipotle chile powder (or to taste); 4 cloves garlic, minced or pressed; 1 teaspoon ground cumin; 1 to 2 jalapeno chiles, stemmed, seeded and finely diced; 1 large onion, diced; 2 teaspoons Mexican oregano (optional); 6 servings generous grating black pepper; 237 milliliters crushed pineapple and juice; 1 large red bell pepper, seeded and diced; 1 teaspoons salt (or to taste); 473 milliliters vegetable broth (or water plus bouillon cubes); 454 grams yellow squash or zucchini

The recipe Black Bean-Pineapple Soup Stew Chili is ready in roughly 45 minutes and is definitely an excellent gluten free and vegan option for lovers of American food. One portion of this dish contains around 12g of protein, 1g of fat, and Head to the store and pick up mexican oregano, ground cumin, squash, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat a non-stick pot and spray with cooking spray if desired.

Ingredients you will need

Cooking Spray

Equipment you will use

Pot

Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process).

Ingredients you will need

Baking Soda

Onion

Add the bell pepper and jalapeno and cook until softened, about two minutes.

Ingredients you will need

Bell Pepper

Jalapeno Pepper

Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, trim the squash and cut into small cubes.

Ingredients you will need

Seasoning

Pineapple

Tomato

Garlic

Squash

Beans

Broth

Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

Ingredients you will need

Seasoning

Pineapple

Squash

Equipment

Pot

Ingredients

Servings:

1Tbsp

Ancho chili powder (or other pure, mild chili powder)907grams

black beans, rinsed and drained 425grams

diced tomatoes, preferably fire-roasted 0teaspoons

chipotle chile powder (or to taste)4cloves

garlic, minced or pressed 1teaspoon

ground cumin 1

to 2 jalapeno chiles, stemmed, seeded and finely diced 1large

onion, diced 2teaspoons

Mexican oregano (optional)6servings

generous grating black pepper 237milliliters

crushed pineapple and juice 1large

red bell pepper, seeded and diced 1teaspoons

salt (or to taste)473milliliters

vegetable broth (or water plus bouillon cubes)454grams

yellow squash or zucchini

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Segura Viudas Reserva Heredad Cava Brut with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.