You are here: Home » Recipes » Pineapple Pepper Chili Pineapple Pepper Chili Recipe by Our Cookbook Collection Yield 8-10 servings Sweet tropical notes make this delicious chili stand out from the crowd. PrintEmail Ingredients 1 pound navy beans, soaked overnight, rinsed, and drained1 large sweet onion, chopped1 red bell pepper, chopped1 orange bell pepper, chopped1 serrano chile, seeded and finely chopped4 cups no-sodium vegetable broth (or water), or enough to cover1 can fire-roasted diced tomatoes, undrained1 can tomato paste1 can diced pineapple in juice or water, drained2 tablespoons chili powder1 1/2 teaspoons ground cumin3/4 teaspoon ground coriander1 teaspoon salt1/2 teaspoon freshly ground pepper Instructions 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.