Slow-Cooker Pineapple Chili

Add pineapple to slow-cooker chili for a Hawaiian twist on a comfort food favorite. MORE + LESS -

Wit and Vinegar

March 8, 2017

lb ground turkey

Olive oil

yellow onion

green bell pepper

cup pineapple chunks

(14.5 oz) cans Muir Glen™ Organic Crushed Tomatoes Fire Roasted

(14.5 oz) cans Progresso™ Kidney Beans

(14.5 oz) can (about 1 3/4 cups) chicken stock

tablespoon chili powder

tablespoon ground cumin

Salt and pepper

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1

Brown turkey in a medium frying pan with three tablespoons of olive oil and a couple pinches of salt and pepper.
2

While the meat is browning chop up the onion and bell pepper.
3

Combine everything in a slow cooker and cook on high for 3-4 hours or low for 6-8. Taste and season with salt and pepper if necessary.
4

Serve with cheese, sliced green onion, greek yogurt, and chopped cilantro.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

It’s fall, so that means chili! Everyone’s got their own recipe they’ve made a million times, but why not switch it up a bit? This version, inspired by Working On My Forever, has a little Hawaiian twist with pineapple. Plus, making it in the slow cooker means a lot less hands-on time. Serve this with tortilla chips, cornbread or tortillas and you’re sure to make somebody happy! For the ingredients: We boost flavor with Muir Glen Fire Roasted tomatoes, green bell pepper, onion, chili powder, cumin, kidney beans, and some ground turkey that we’ve browned in a pan with a couple tablespoons of olive oil, and some chicken stock. I decided to serve mine up with a mound of cheese, because hello it’s cheese, and some thinly sliced green onion with tortilla chips for dippage. For other toppings I suggest some full-fat Greek yogurt or some sriracha or a bunch of chopped cilantro. Enjoy!