Speedy Pineapple, Roasted Veggie & Black Bean Chili

Shana Tova! Happy New Year to everyone celebrating Rosh Hashana today! We are attending the new shul we joined today for the first time and we're all excited. For me, it's just exciting to be part of a community.

It's finally starting to cool down a wee bit, and I couldn't be happier. Soon - hopefully - it will feel more like autumn, my favorite season, than summer. And with the cooler temps comes lots of my favorite comfort foods. One of my favorites is chili. This is a new spin on a vegetarian chili I recently came up with and its a winner. It's also super quick to make.

I left everything chunky because I like it that way, but you can go the more traditional route and dice everything up in small pieces. It's delicious on its own, but I love it best served over brown rice or quinoa.

Speedy Pineapple, Roasted Veggie & Black Bean Chili

1 tsp olive oil
4 zucchini, cut into strips or diced
4 bell peppers, cut into strips or diced
1 clove garlic, minced
1 tsp chili powder
1 tsp ground cumin

1 540ml jar pineapple chunks in juice (or 1 peeled, cored pineapple, cut into chunks)
1 red onion, diced
2-3 cloves garlic, minced
1/4 cup cider vinegar
Jalapeno pepper flakes, to taste (optional)
1 can black beans, drained and rinsed (or 1.5 cups cooked beans)
1/2 cup of your favorite homemade or store bought salsa
1 can tomato paste

Toss veggies with oil and spices. Place on foil-lined baking sheets and roast at 350F for 30 minutes.

Saute onion and garlic in vinegar, along with pineapple and juice. When onion is soft and much of the liquid is absorbed, add remaining ingredients and turn heat down to medium low. Stir in roasted veggies and simmer everything together for about 20 minutes. Serve over rice, quinoa or millet. Serves 4-6 as a main. Leftovers can be frozen.

This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday.

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