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Black Bean-Pineapple Soup Stew Chili
Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 1 large onion diced
- 1 large red bell pepper seeded and diced
- 4 cloves garlic minced or pressed
- 1-2 jalapeno chiles stemmed, seeded and finely diced
- 1 15-ounce can diced tomatoes preferably fire-roasted
- 2 16-ounce cans black beans rinsed and drained
- 2 cups vegetable broth or water plus bouillon cubes
- 1 tablespoon Ancho chili powder or other pure, mild chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chile powder or to taste
- 2 teaspoons Mexican oregano optional
- generous grating black pepper
- 1/2 teaspoon salt or to taste
- 1 pound yellow squash or zucchini
- 1 cup crushed pineapple and juice
Heat a non-stick pot. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.
While the beans are cooking, trim the squash and cut into small cubes.
Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.
The crushed pineapple with juice causes this recipe to be 2 Weight Watchers points per serving on the Freestyle plan; if you drain the pineapple and don't use the juice, this is a zero point recipe (assuming your broth is also zero points.)
Serving: 1serving | Calories: 209kcal | Carbohydrates: 41g | Protein: 11g | Fat: 1.2g | Sodium: 741mg | Fiber: 12.2g | Sugar: 10.4g