Thursday, April 14, 2016

Caribbeano Chili

This might surprise you, but it turns out that I kind of collect chili recipes. Only those I like, of course. This one is an interesting take on chili. I got it from the Happy Herbivore Meal Mentor

1 onion 
2 red bell peppers, seeded and diced 
2 cups pineapple (frozen okay, thawing might be good) 
1 cup tropical salsa 
30-oz can black beans (undrained) 
1 tbsp chili powder 
15-oz tomato sauce 
8-oz guacamole 


  1. Sauté onion and bell peppers until onion is translucent and bell peppers have softened. 
  2. Add pineapple, salsa, beans (plus bean liquid from 1 can for a thicker chilioptional), chili powder and tomato sauce. 
  3. Cook until thoroughly warm. 
  4. Transfer 1-cup (or more) to a blender and process until smooth or partly smooth OR use an immersion blender. 
  5. Stir blended portion back into remaining chili. 
  6. Heat over low until thoroughly warm. 
  7. Let chili rest 10 minutes. 
  8. Top with guacamole.


  • Serves 4
  • Per serving: 421 calories, 12.3g fat, 66g caarbs, 18.9g fiber, 19.6g sugars, 16.2g protein
  • You can add hot sauce if you like to spice it up. 
  • You can also top with green onions.
  • For omnivores, you could add some ground meat of your choice, but it really doesn't need it.
  • You can half this to make only 2 servings, which is what I did.

No comments:

Post a Comment