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Pineapple Chili Recipe

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Pineapple Chili Recipe

Prep Time: Cook Time:

Ingredients

  • Tomato paste, canned without salt | 1.00 can 6 oz
  • Stewed tomatoes | 1.00 cup
  • Vegetable broth | 4.00 cup
  • Pepper, serrano, raw | 1.00 pepper
  • Sweet Yellow peppers | 1.00 pepper, large 3-3/4" long, 3" dia
  • Cayenne pepper | 0.50 tsp
  • Onions, sweet, raw | 1.00 onion
  • Navy beans, raw | 2.00 cup
  • Canned pineapple, drained | 1.00 cup, chunks
  • Spices, chili powder | 2.00 tbsp
  • Spices, cumin seed | 1.50 tsp powdered
  • Spices, coriander | 0.75 tsp
  • Salt | 1.00 tsp
  • Spices, pepper, black | 0.50 tsp, ground
Nutrition Facts (Per Serving)

Calories per serving: 209.99 mg

Fat per serving: 1.74 g

Saturated fat per serving: 0.26 g

Protein per serving: 11.33 g

Sodium per serving: 749.93 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Finely chop the Serrano chili; chop the yellow pepper, red pepper and onion; grind the coriander first. Take a slow cooker; add onion, yellow pepper, soak and drained beans. Pour the broth over and swirl gently to mix. Cook over high heat for 3 to 4 hours or until the beans get tender. Add chili powder, cumin, coriander, pineapple, tomato paste, tomatoes, salt and pepper. Place the lid over cooker and cook for further 45 minutes.
  2. Transfer to the serving bowl and enjoy Pineapple chili warm.

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