Pineapple Pepper Chili

  • Yield: 8-10 servings


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

Nutritional Info *per serving

  • Calories 217.9
  • Fat 1.2
  • Protein 11.4