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Slow-Cooker Pineapple Chili

  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 6

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

Wit and Vinegar
March 8, 2017

Ingredients

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

Steps

Hide Images
  • 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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