I'll throw one out for our type O's.

Pineapple Bean Chile

1 lb of navy beans soaked over night and drained
1red and one orange bell pepper, cored, seeded and chopped
1 serrano chile pepper, seeded and finely chopped
1 large sweet onion, peeled and chopped
1 can(14.5 ounces) fire roasted tomatos, undrained
1 can tomato paste(6 ounces)
1 quart of vegetable broth
1 can diced pineapple in it's own juices, drained(8 ounces)
3 tablespoons chile powder
1.5 tsp cumin
0.75 tsp ground coriander
1 tsp seasalt
0.5 tsp ground black pepper

add beans, onion, peppers, chiles, and veggie broth to a 4 or 5 quart slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 7 hours. Add remaining ingredients and cook an additional 45 minutes.

Navy beans are an "avoid" for Os. But that recipe should work fine with great northern beans or black beans.

when I read your thread title I thought you were an O vegan from Chile, wanting coaching!!!  ha

I'll just throw out there that I used to make a vegan chili 35 years ago that had cashews stewing in it, too, and it was a major hit.

Quoted from san j

I'll just throw out there that I used to make a vegan chili 35 years ago that had cashews stewing in it, too, and it was a major hit.

I suppose another nut might work.

Cashews are avoids for O, A, B.  AB secretors get them as a neutral.

Anyhow I thought it was interesting. By all means try it with Great Northern beans.

Quoted from Lloyd

I suppose another nut might work.

Cashews are avoids for O, A, B.  AB secretors get them as a neutral.

Sure.
Nuts in stews can be a nice surprise.

We use adzuki beans, black beans and black-eyed peas for the legume.  Zucchini takes the place of pineapple.  It's added at the very end so it stays firm.