Pineapple Chili

Chili is one of those meals that feels so right on a cold day. It’s hearty, it’s comforting, and it warms you up from the inside out. Whether it’s a tailgate, family gathering, church potluck, or just a cozy night at home, a big batch of slow cooker chili is the answer. I’ve made many variations over the years and this Pineapple Chili is a hot contender for my ultimate fav.

This recipe was introduced to me by a friend’s older brother almost a decade ago. I was staying with them over the holidays and I probably had 5 bowls of this stuff over the two days I was there. I could not get enough. His version was made with venison, but I’ve started using Italian sausage instead for a more accessible dish and the results are de-lish!

The flavor here is pretty different than your classic chili which might throw some folks off at first, but a bite or two later and they’ll be hooked. We typically have no problem making it through a batch, but this dish also freezes well if you’re cooking for a smaller household. Give this tangy recipe a try and I bet it will be a new favorite!

Why You’ll Love This Recipe

This Pineapple Chili is a delightful twist on a classic dish. The combination of sweet pineapple with the spicy and savory notes of chili creates a flavor explosion that is sure to please. It’s perfect for those who love a little adventure in their meals and offers a unique take on a beloved comfort food. Plus, it’s easy to make and ideal for feeding a crowd or meal prep.

Kitchen Equipment You’ll Need

• Large skillet
• Slow cooker
• Cutting board
• Knife
• Can opener
• Wooden spoon

Ingredients

• 24 oz Italian ground sausage
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans diced tomatoes with seasoning
• 1 (20 oz) can pineapple tidbits in juice
• 3 (15 oz) cans pinto beans, drained and rinsed
• 1 (6 oz) can tomato paste
• 1 tablespoon chili powder
• 1 tablespoon cumin

Step-by-Step Instructions

1. Add sausage, onions, and pepper to a large skillet over medium heat. Cook for 4-5 minutes then add garlic and continue cooking until fully browned. Drain fat and spoon meat mixture into the slow cooker.
2. Add tomatoes, pinto beans, tomato paste, and seasonings. Open can of pineapple and drain juices into the slow cooker. Place remaining pineapple in the fridge, it will be used later in the recipe.
3. Stir slow cooker contents until fully combined and cook on low for 7-8 hours or high for 5 hours.
4. In the last hour of cooking, stir in pineapple tidbits.
5. Serve hot with hot sauce, sour cream, cheese, and chips.

Tips for Success

• For even more flavor, try browning the sausage well before adding it to the slow cooker.
• Ensure all canned ingredients are fully drained (except the pineapple juice) to prevent a watery chili.
• If you’re short on time, use pre-diced onions and peppers from the store.

Additional Tips and Variations

• Swap out the Italian sausage for ground turkey or beef if preferred.
• Add a can of corn for an extra layer of sweetness and texture.
• For a vegetarian version, skip the sausage and add more beans or cubed sweet potatoes.

Nutritional Highlights (Per Serving)

Calories: 400 | Protein: 22g | Carbohydrates: 45g | Fat: 15g | Fiber: 10g

Frequently Asked Questions (FAQ)

Can I make this recipe on the stovetop?
Absolutely! Simply follow the same steps and let it simmer on the stovetop for about 1-2 hours.

How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

What can I serve with Pineapple Chili?
This chili pairs wonderfully with cornbread or over a bed of rice.

Conclusion

I hope you enjoy this Pineapple Chili as much as I do. It’s a delightful blend of flavors that will warm your heart and your stomach. Give it a try and let me know how it goes! I’d love to hear your thoughts and any twists you put on it. Feel free to share your experiences in the comments below!