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Chili is one of those foods that tastes so good on a cold day. It’s hearty, comforting and warms you from the

inside out. Whether it’s a family gathering, a potluck at church, or just a cozy evening at home, the answer is a

big batch of slow cooker chili. I’ve made many variations over the years and this pineapple chili is a great

candidate for my all-time favorite.


• 24 oz ground Italian sausage


• 1 large yellow onion, diced

• 1 red pepper, diced

• 3 garlic cloves, minced

• 2 (28 oz) cans diced tomatoes with spices

• 1 (20 oz) can Pineapple chunks in juice


• 3 cans (15 oz) pinto beans, drained and rinsed

• 1 can (6 oz) tomato paste

• 1 tablespoon chili powder

• 1 tablespoon cumin

PREPARATION How to make pineapple chili

Add sausage, onions and pepper Place in a large skillet over medium heat.Cook for 4-5 minutes, then add the


garlic and continue cooking until completely golden brown. Drain the fat and pour the meat mixture into the

slow cooker.

Add tomatoes, pinto beans, tomato paste and spices. Open the can of pineapple and drain the juice into the slow

cooker. Put the remaining pineapple in the fridge, it will be used later in the recipe.Stir the contents of the slow

cooker until fully combined and cook on low for 7-8 hours or on high for 5 hours.


Add the pineapple pieces in the last hour of cooking.

Serve hot with hot sauce, sour cream, cheese and chips.

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