Black Bean Pineapple Soup / Chili Recipe

Name: Black Bean Pineapple Soup / Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 1 large red bell pepper, seeded and diced; 4 cloves garlic, minced or pressed; 1 to 2 jalapeno chillies, stemmed, seeded and finely diced; 1 15-ounce can (425g) diced tomatoes, preferably fire-roasted; 2 16-ounce (450g) cans black beans, rinsed and drained; 2 cups vegetable broth (or water plus bouillon cubes); 1 tablespoon Ancho chili powder (or other pure, mild chili powder); 1 teaspoon ground cumin; 1/4 teaspoon chipotle chile powder (or to taste); 2 teaspoons Mexican oregano (optional); generous grating black pepper; 1/2 teaspoon salt (or to taste); 1 pound yellow squash or zucchini; 1 cup crushed pineapple and juice

Servings: persons

1 large onion, diced
1 large red bell pepper, seeded and diced
4 cloves garlic, minced or pressed
1 to 2 jalapeno chillies, stemmed, seeded and finely diced
1 15-ounce can (425g) diced tomatoes, preferably fire-roasted
2 16-ounce (450g) cans black beans, rinsed and drained
2 cups vegetable broth (or water plus bouillon cubes)
1 tablespoon Ancho chili powder (or other pure, mild chili powder)
1 teaspoon ground cumin
1/4 teaspoon chipotle chile powder (or to taste)
2 teaspoons Mexican oregano (optional)
generous grating black pepper
1/2 teaspoon salt (or to taste)
1 pound yellow squash or zucchini
1 cup crushed pineapple and juice

1
Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process).
2
Add the bell pepper and jalapeno and cook until softened, about two minutes.
3
Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple).
4
Bring to a boil, then reduce heat and simmer for 15 minutes.
5
While the beans are cooking, trim the squash and cut into small cubes.
6
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.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large onion, diced, 1 large red bell pepper, seeded and diced, 4 cloves garlic, minced or pressed, 1 to 2 jalapeno chillies, stemmed, seeded and finely diced, and more.

Yes, Black Bean Pineapple Soup / Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Pineapple Soup / Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions