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.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 4-5 minutes, stirring occasionally.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook for 30 seconds to toast the spices.

Step 6

Add the crushed tomatoes, tomato paste, vegetable broth, and reserved pineapple juice. Stir to combine.

Step 7

Bring the mixture to a simmer, and then add the black beans, kidney beans, and pineapple chunks.

Step 8

Lower the heat and let the chili simmer uncovered for 30 minutes, stirring occasionally, to thicken and allow the flavors to meld.

Step 9

Stir in the lime juice and taste for seasoning, adjusting if needed.

Step 10

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(3039.5g)

Amount per serving	% Daily Value*
Calories	1941.8

Total Fat 40.0g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3888.3mg	0%
Total Carbohydrate 328.9g	0%
Dietary Fiber 90.2g	0%
Total Sugars 90.8g
Protein 86.5g	0%

Vitamin D 0IU	0%
Calcium 608.6mg	0%
Iron 36.0mg	0%
Potassium 7170.6mg	0%

*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.

Source of Calories

Fat: 17.8%

Protein: 17.1%

Carbs: 65.1%