This vegetarian dish can easily be transformed into something to satisfy a meat-lover with the addition of ground turkey, beef, or pork.

• Rinse the beans and cover them with water in a large, heavy pot. Bring to a full boil over medium-high heat, drain, and rinse again. Return the beans to the pot over medium-high heat and add 7 cups of water, or a combination of water and mushroom broth. Once the water comes to a boil, reduce heat and simmer for 1 hour.

• While the beans cook, bring a large nonstick sauté pan to temperatureover medium heat. Add the oil and onions; sauté for 4 minutes, stirring frequently. Lower the heat to medium-low. Add the garlic and sauté for 1 minute. Stir in the cumin, oregano, chili powder, pepper, red pepper flakes, lemon granules, and jalapeños; sauté for an additional4 minutes, then add the tomatoes. Simmer for 10 minutes, stirring frequently.

• Stir the sautéed mixture into the pot of beans. Add the pineapple, carrots, and rice. Simmer partially covered for another hour, or until the beans are soft and the rice is done. Stir in the vinegar. Have tamari sauce or Bragg Liquid Aminos, peanut or other nut butter, and freshly ground black pepper available at the table to flavor individual servings of the chili, if desired. Garnish with cilantro.

Chili Powders

Using a combination of chili powders such as ancho, chipotle, or specialty salt-free chili powder blends in the Black Bean Chili is an easy way to add layers of flavor. You can also substitute chunk pineapple canned in its own juice if fresh pineapple isn't available, or substitute 1 cup of fresh orange juice instead.