Pineapple Vegan Chili
Sweet, smoky, and wonderfully spiced, this Pineapple Vegan Chili is a vibrant twist on the comforting classic. Bursting with hearty black beans, kidney beans, and colorful bell peppers, this plant-based chili brings a tropical flair with juicy pineapple chunks and their natural sweetness, perfectly balancing the heat of jalapeños (optional) and bold chili spices. A unique hint of cinnamon adds warmth, while a squeeze of fresh lime juice brightens every spoonful. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, serving up to six. Serve it hot with a sprinkle of fresh cilantro for a zesty finish, and let this vegan chili become your new family favorite! Keywords: pineapple vegan chili, plant-based chili recipe, tropical chili, vegan dinner ideas, one-pot chili.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, diced (optional)
- 28 ounces crushed tomatoes
- 1.5 cups pineapple chunks, drained (reserve juice)
- 2 tablespoons tomato paste
- 15 ounces cooked black beans, rinsed and drained
- 15 ounces cooked kidney beans, rinsed and drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 4-5 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the crushed tomatoes, tomato paste, vegetable broth, and reserved pineapple juice. Stir to combine.
Bring the mixture to a simmer, and then add the black beans, kidney beans, and pineapple chunks.
Lower the heat and let the chili simmer uncovered for 30 minutes, stirring occasionally, to thicken and allow the flavors to meld.
Stir in the lime juice and taste for seasoning, adjusting if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 90.2 g | 322% | |
| Total Sugars | 90.8 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7171 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
