Smoky Tiki-Style Pineapple and Black Bean Chili
A smoky vegetarian chili combining sweet pineapple, hearty black beans, and traditional island spices for a comforting tropical twist. This latin american-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tiki-Style Pineapple and Black Bean Chili take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Tiki-Style Pineapple and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Smoky Tiki-Style Pineapple and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Tiki-Style Pineapple and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Tiki-Style Pineapple and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
