Pineapple & Black Bean Chili
Pineapple is a great addition to chili as it adds a hint of sweetness and tropical flavor to balance the spices.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 can Black beans
- 1 large Onion
- 3 clove Garlic cloves
- 1 medium Red bell pepper
- 1 cup Pineapple chunks
- 1 can Canned diced tomatoes
- 2 tablespoon Tomato paste
- 2 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 4 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced red bell pepper. Sauté until vegetables are tender.
- Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables.
- Add black beans (drained and rinsed), diced tomatoes, tomato paste, and pineapple chunks (with juice). Mix everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- Remove from heat and let it rest for 10 minutes.
- Serve the chili hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 45g15%
- Sugars 12g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.