Smoky Tiki-Style Pineapple and Black Bean Chili

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A smoky vegetarian chili combining sweet pineapple, hearty black beans, and traditional island spices for a comforting tropical twist. This Latin American-inspired vegetarian recipe, ready in about 55 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 cloves minced garlic
• 1 tbsp chipotle chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 cups, drained and rinsed canned black beans
• 1 can (14 oz) canned diced tomatoes
• 1 cup fresh pineapple chunks
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 3 cloves minced garlic, 1 tbsp chipotle chili powder, 2 tsp ground cumin, and 1 tsp dried oregano. Cook for 1-2 minutes until fragrant, stirring constantly.
3. Step 3: Add 2 cups drained and rinsed canned black beans, 1 can (14 oz) diced tomatoes with juices, 1 cup fresh pineapple chunks, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until the chili thickens and flavors meld.
5. Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing, providing a bright contrast to the smoky sweetness.