Easy Pineapple Chili
Discover a bold twist on classic comfort food with this Easy Pineapple Chili, a sweet-and-spicy recipe that’s perfect for busy weeknights or casual gatherings. Featuring savory ground beef (or ground turkey for a lighter option), hearty beans, and a medley of vibrant spices, this chili gets a tropical makeover with the addition of juicy pineapple chunks. Each spoonful is a delightful balance of smoky, spicy, and subtly sweet flavors. Ready in just 45 minutes, this one-pot meal is both quick and satisfying, making it ideal for families and meal prep. Garnish with fresh cilantro for a pop of color and pair with crusty bread, rice, or tortilla chips for a complete and flavorful dish. Whether you're new to chili or a seasoned pro looking for a fresh approach, this recipe brings exciting flavor to the table!
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 pieces garlic cloves, minced
- 15 oz crushed tomatoes
- 1 cup pineapple chunks (canned, drained)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup chicken or vegetable broth
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 3-4 minutes until they start to soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Push the vegetables to one side of the pot and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, about 5-6 minutes. Drain any excess grease if necessary.
Stir the vegetables and beef together, then add the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat everything in the spices.
Pour in the crushed tomatoes and broth. Stir to combine.
Add the kidney beans, black beans, and pineapple chunks to the pot. Stir well.
Bring the chili to a simmer, then reduce the heat to low. Cover and let cook for 20-25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed.
Serve hot in bowls, garnished with fresh cilantro. Optionally, pair with crusty bread, rice, or tortilla chips.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 52.6 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5471 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
