you're making mealtime meaningful.
Chili is one of those meals that feels so right on a cold day. It’s hearty, it’s comforting, and it warms you up from the inside out. Whether it’s a tailgate, family gathering, church potluck, or just a cozy night at home, a big batch of slow cooker chili is the answer. I’ve made many variations over the years and this Pineapple Chili is a hot contender for my ultimate fav.
This recipe was introduced to me by a friend’s older brother almost a decade ago. I was staying with them over the holidays and I probably had 5 bowls of this stuff over the two days I was there. I could not get enough. His version was made with venison, but I’ve started using Italian sausage instead for a more accessible dish and the results are de-lish!
The flavor here is pretty different than your classic chili which might throw some folks off at first, but a bite or two later and they’ll be hooked. We typically have no problem making it through a batch, but this dish also freezes well if you’re cooking for a smaller household. Give this tangy recipe a try and I bet it will be a new favorite!
Pineapple Chili
Yield(s): Serves 10-12
15m prep time
5h cook time
you're making mealtime meaningful.
Ingredients
- 24 oz Italian ground sausage
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 (28 oz) cans diced tomatoes with seasoning
- 1 (20 oz) can pineapple tidbits in juice
- 3 (15 oz) cans pinto beans, drained and rinsed
- 1 (6 oz) can tomatoes paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
Preparation
- Add sausage, onions, and pepper to a large skillet over medium heat. Cook for 4-5 minutes then add garlic and continue cooking until fully browned. Drain fat and spoon meat mixture into the slow cooker.
- Add tomatoes, pinto beans, tomato paste, and seasonings. Open can of pineapple and drain juices into the slow cooker. Place remaining pineapple in the the fridge, it will be used later in the recipe.
- Stir slow cooker contents until fully combined and cook on low for 7-8 hours or high for 5 hours.
- In last hour of cooking, stir in pineapple tidbits.
- Serve hot with hot sauce, sour cream, cheese, and chips.
Recipe adapted from Twohealthykitchens.com