Pineapple Pepper Chili

  • Yield 8-10 servings

Sweet tropical notes make this delicious chili stand out from the crowd.



1 pound navy beans, soaked overnight, rinsed, and drained
1 large sweet onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 serrano chile, seeded and finely chopped
4 cups no-sodium vegetable broth (or water), or enough to cover
1 can fire-roasted diced tomatoes, undrained
1 can tomato paste
1 can diced pineapple in juice or water, drained
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground pepper


  1. Add the soaked and drained beans, onion, bell peppers, and chile to the slow cooker. Pour the broth over all to cover and stir gently to combine. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours, or until the beans are tender. Turn the heat to high, if necessary, and stir in the tomatoes, tomato paste, pineapple, chili powder, cumin, coriander, salt, and pepper. Cover and cook for 45 minutes longer.

Reprinted with permission from The 150 Healthiest Slow Cooker Recipes On Earth by Jonny Bowden, Ph.D.,C.N.S., and Jeannette Bessinger, C.H.H.C., Fair Winds Press.



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