Brown the ground beef and onion in a saucepan or Dutch oven until absolutely no pink remains in the meat. Drain fat.

Add the can of diced tomatoes, tomato sauce, and tomato paste to the meat and onion. Stir to mix.

Drain and rinse all type of beans and add to the mixture in the pot, along with the diced pepper, chilli powder and salt and pepper. (I tend to sprinkle salt and pepper on the meat as it is cooking and only add extra at this point if I feel it is needed.)

Let the chilli simmer gently for about an hour, uncovered. Taste periodically and adjust seasonings, adding more chilli powder if desired. (For variations, add a little cumin and some red pepper flakes to add to the heat.)

Before serving, add the chunks of pineapple and let them heat through. (If you use a pineapple can, drain it before adding.) I love the fresh sweet flavour of the pineapple. It is optional but an excellent addition. The pineapple is my favourite part.

Serve with whole-grain bread and a green salad.