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Slow-Cooker Pineapple Chili

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 6
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Add pineapple to slow-cooker chili for a Hawaiian twist on a comfort food favorite.
by: Wit & Vinegar
Updated Mar 8, 2017
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  • 1 lb ground turkey
  • Olive oil
  • 1 yellow onion
  • 1 green bell pepper
  • 1 cup pineapple chunks
  • 2 (14.5 oz) cans Muir Glen™ Organic Crushed Tomatoes Fire Roasted
  • 2 (14.5 oz) cans Progresso™ Kidney Beans
  • 1 (14.5 oz) can (about 1 3/4 cups) chicken stock
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • Salt and pepper


  • 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!
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