Pineapple Chili

Crocktober Fest Finale Dinner was going to be tonight. I had my daughter make this delicious chili for my meal to share. It turned out to be a wonderful blessing as my family ended up sick this week. We've enjoyed this meal twice and there is still a bit left for lunch. I need to thank Jeannie as she is the one who found this recipe. Here is what Jeannie wrote about it. 

"Crock-Pot Crazy Pineapple Chili - made with sweet Italian Turkey sausage and pineapple - quick and easy, freezes well! I found this recipe online at two healthy kitchens - twohealthykitchens.com/crock-pot-crazy-pineapple-chili/"

I always love good food that is tested by others. 

Here's the recipe my daughter made. We tweaked it a bit.

PIneapple Chili

  • 2 pounds breakfast sausage cooked
  • 1 onion, chopped 
  • 2 (20-ounce) can pineapple tidbits in juice (divided)
  • 2 (28-ounce) cans seasoned diced tomatoes (such as Dei Fratelli)
  • 2 15 ounce can black bean, rinsed and drained
  • 1 1/2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 clove garlic, minced

In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker. Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking). Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker. Stir everything to combine.Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last 1/2 hour - hour of cooking. Serve topped with cheese, sour cream and hot sauce, if desired.

Enjoy Good Food,

Coach Nancy

Thanks again Jeannie- keep the recipes coming

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