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Spicy Black Bean and Raisin Chili with Fresh Pineapple and Tortillas

Spicy Black Bean and Raisin Chili with Fresh Pineapple and Tortillas
Yields
4 servings

Ease of Preparation: Easy
Prep Time: 15 minutes

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ingredients

1 ½
lb(s) (675 gms) Extra Lean Ground Beef
1
can Black Beans (19 oz / 540 ml)
1
can Mixed Beans (19 oz / 540 ml)
1
can Tomatoes, Chili Style (19 oz / 540 ml)
1
can Tomato Paste (5 ½ oz / 156 ml)
1
Tbsp Chili Powder
1
tsp Cumin Powder
1
tsp Chunky Salsa
¼
cup Sultana Raisins
1
Fresh Pineapple
4
cup Baked Tortilla Chips
½
cup Grated Cheddar Cheese, Light (Optional)
Southwest Salsa (Optional)
Sour Cream, No-Fat (Optional)
Fresh Cilantro (Optional)
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directions

Step 1

Take out equipment and ingredients.

Step 2

Brown meat in a large stove-top pot at med-high.

Step 3

Stir until meat is no longer pink. Drain most of the liquid from the black beans and add all but 1/4 cup beans to pot.

Step 4

Mash reserved beans with a fork and then add those to pot as well.

Step 5

Add tomatoes, tomato paste, chili powder, cumin powder, salsa and raisins to pot.

Step 6

Stir well and reduce heat to medium-low. Set timer for 10 minutes, stirring occasionally.

Step 7

Meanwhile: Slice pineapple and place on a serving dish at the dinner table.

Step 8

Pour tortilla chips into a serving bowl and place at the dinner table.

Step 9

This chili looks beautiful garnished with cheddar, salsa, sour cream and cilantro. When timer rings, dinner is ready.

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