BLACK BEAN PINEAPPLE SOUP / CHILI

BLACK BEAN PINEAPPLE SOUP / CHILI image

Yield 6 servings

Number Of Ingredients 15

Previous Next

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

Steps:

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). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, trim the squash and cut into small cubes. 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.