Brrrrrrr. It’s -8 right now & I’m sipping on hot tea, wrapped in a blanket & sharing this chili recipe to warm you up. Pineapple & Black Bean Chili? Yes, please. I made this chili in the crock pot so it’s a low maintenance meal you can put together while multi-tasking (another added bonus).
I used a small 2 quart crock pot so if you are feeding a larger family & want more leftovers, use a larger big crock pot & just double the recipe. Feel free to add more or less spices to personalize your chili, I’m big on flavor & like my food spicy. I made this with ground beef but you can use chicken, turkey or double the amount of beans for a vegetarian batch. Again that’s the beauty of making chili, it’s one crock pot & a lot of options.
The pineapple really gives this a nice flavor & adds a touch of sweetness.
- 1 cup water
- 1 cup white onion, diced
- 1 20 ounce can pineapple slices, chopped & drained (reserve the juice & don't buy pineapple in syrup)
- 1 pound ground beef
- 1 teaspoon salt
- 1 10 ounce can tomatoes & green chiles
- 2 15 ounce cans black beans, rinsed & drained
- 1 cup tomato sauce
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- * garnish
- Add water, onion, chopped pineapple & pineapple juice to the crock pot & turn on low.
- If you are using ground beef add it & 1 teaspoon of salt to a skillet & cook for about 5 minutes.
- Drain excess grease from the beef (it's okay if there are some pink spots still since it's going to cook more in the crock, we just want to get some of that excess fat out.
- If you are using a lean meat like turkey or chicken, you can add it to the crock pot if you don't plan on draining it.
- Now add your meat, tomatoes & green chiles, black beans, tomato sauce, cumin, salt, black pepper, & red pepper to the crock pot.
- Stir well & cover for about an hour and a half on the low setting.
- If your onions appear to be translucent after the hour, then you ready to serve.
- Garnish with cheese, jalapenos or sour sour cream if desired.