Chili has always been a family favorite around these parts - it's hearty, it's comforting, and there's something about a pot of chili simmering away that just feels like home. Today we're adding a sweet twist to the traditional version with some canned pineapple bits for an unexpected pop of flavor. This Slow Cooker Pineapple Chili nods to the days when folks started getting creative in the kitchen, looking to balance sweet and savory flavors. It's ideal for busy parents or anyone who wants to come home to a warm, ready-to-eat meal. The pineapple adds a tropical twist that's sure to intrigue your taste buds and entice the little ones to give it a try!
The richness of this chili pairs beautifully with a side of cornbread, or a crisp green salad to add a touch of lightness. For an extra cozy experience, you can't go wrong with a helping of warm, buttered cornbread, getting a sweet piece of pineapple in every other spoonful. If it's a hands-on family activity you're after, setting up a chili toppings bar could be a fun way to get everyone involved! Offer shredded cheese, sour cream, chopped green onions, and tortilla chips for some DIY bowl customization.
Advertisement
Slow Cooker Pineapple Chili
Servings: 6-8
Ingredients:
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (20 ounces) pineapple bits in juice, not drained
- 1 can (28 ounces) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (20 ounces) pineapple bits in juice, not drained
- 1 can (28 ounces) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
Directions:
1. In a skillet over medium heat, cook the ground meat until browned. Drain the excess fat, and then transfer the meat to your slow cooker.
2. To the slow cooker, add the diced onion, minced garlic, and chopped red bell pepper.
3. Incorporate the black beans and kidney beans into the mix.
4. Next, gently fold in the entire can of pineapple bits, including the juice, for that sweet tang.
5. Pour in the diced tomatoes, and stir in the tomato paste to enrich the sauce.
6. Sprinkle in the chili powder, ground cumin, and smoked paprika if you're using it. Give everything a good stir.
7. Season with salt and pepper to your liking.
8. Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the flavors meld and the chili is piping hot and aromatic.
Variations & Tips:
This recipe is just the starting point – chili is wonderfully versatile! For a vegetarian option, skip the ground meat and double up on the beans or throw in some lentils. If someone in the family isn't keen on pineapple, you could swap it out for corn to maintain that sweet dimension. For those who love a good kick, a diced jalapeño or a pinch of red pepper flakes could really turn up the heat.
Advertisement
Remember, using the slow cooker means you get to enjoy the beautiful aromas for hours before dinner, and it makes clean up easier. Plus, chili always tastes even better the next day, so don't hesitate to make extra for delicious leftovers!