Black Bean-Pineapple Soup Stew Chili

Ingredients

• 1 tablespoon ancho chili powder pure (or other , mild chili powder)
• 32 ounce black beans rinsed drained canned
• 15 ounce canned tomatoes diced canned
• 0.3 teaspoon chipotle sauce to taste (or )
• 4 cloves garlic minced pressed
• 1 teaspoon ground cumin 
• 1  jalapeno diced stemmed seeded finely
• 1 large onion diced
• 2 teaspoons oregano 
• 6 servings pepper black generous
• 1 cup pineapple crushed
• 1 large bell pepper diced red seeded
• 0.5 teaspoon salt to taste (or )
• 2 cups vegetable stock (or water plus bouillon cubes)
• 1 pound to 3 sized squashes yellow

Equipment

• pot

Directions

1. Heat a non-stick pot and spray with cooking spray if desired.
2. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process).
3. Add the bell pepper and jalapeno and cook until softened, about two minutes.
4. 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.
5. 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.