- Finely chop the Serrano chili; chop the yellow pepper, red pepper and onion; grind the coriander first. Take a slow cooker; add onion, yellow pepper, soak and drained beans. Pour the broth over and swirl gently to mix. Cook over high heat for 3 to 4 hours or until the beans get tender. Add chili powder, cumin, coriander, pineapple, tomato paste, tomatoes, salt and pepper. Place the lid over cooker and cook for further 45 minutes.
- Transfer to the serving bowl and enjoy Pineapple chili warm.