Hawaiian Chili Recipe In A Crock Pot
Description
This Hawaiian Chili recipe is a delicious combination of sweet and spicy, and it’s cooked in a crock pot for easy preparation. It’s a great meal for busy weeknights, and it’s packed with flavor that your whole family will love. The chili is made with ground pork, pineapple chunks, bell peppers, and a variety of flavorful spices. The crock pot makes it easy to prepare this meal, and it’s sure to become a family favorite.
Prep Time
This Hawaiian Chili takes about 15 minutes to prepare. You’ll need to brown the pork and then sauté the onions and bell peppers. You’ll also need to drain and rinse the black beans and pineapple chunks. Once the prep is done, you’ll be ready to add everything to the crock pot and let it cook for 4-5 hours.
Cook Time
This Hawaiian Chili will cook in the crock pot for 4-5 hours on low, or 2-3 hours on high. When the chili is done, it will be thick and flavorful. You can adjust the cooking time to suit your preferences.
Ingredients
- 1 pound ground pork
- 1 onion, diced
- 2 bell peppers, diced
- 1 (14.5 ounce) can of diced tomatoes
- 1 (15 ounce) can of black beans, drained and rinsed
- 1 (8 ounce) can of pineapple chunks, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
1. Heat a large skillet over medium-high heat. Add the ground pork and cook until the pork is no longer pink. Drain the fat and set aside.
2. In the same skillet, add the diced onions and bell peppers. Cook for 5 minutes or until the vegetables are tender. Set aside.
3. In a large crock pot, add the cooked pork, diced tomatoes, black beans, pineapple chunks, chili powder, garlic powder, onion powder, cumin powder, cayenne pepper, smoked paprika, salt, and pepper. Stir to combine.
4. Add the cooked onions and bell peppers to the crock pot and stir to combine.
5. Cover the crock pot and cook on low for 4-5 hours, or on high for 2-3 hours.
Equipment
- Large skillet
- Large crock pot
- Spatula
Notes
This chili can be served with sour cream, shredded cheese, and diced avocado. You can also add some diced jalapeno peppers for a bit of extra heat.
Nutrition: Per Serving
Calories: 443 | Fat: 25g | Protein: 20g | Carbohydrates: 30g | Fiber: 6g | Sugar: 8g
Recipe Tips
This chili is great served over rice, or you can use it as a topping for baked potatoes. You can also use it as a filling for tacos or burritos. If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months.
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