vegetarian pineapple chili

I got a slow cooker for Christmas and wanted to give it a go. This pineapple chili and it was a hit with the non-vegetarian crowd.  It’s probably one of my favorite chilis I’ve ever made.

I like to sauté the onion, garlic, and pepper before I throw it in the slow cooker all day, but this part is optional.

vegetarian-pineapple-chili-Final

Adding a bit of sweet to a spicy chili is one of my “tricks” with winning over the meat eaters and convincing them that a vegetarian chili is the way to go.  This citrus in the pineapple gives the chili a bit of coolness, even though when you’re biting into it, it creates a juicy, hot explosion in your mouth.

ingredients:
1 1/2 cups dry red beans
1 1/2 cups dry black beans
2 tsp salt
2 tsp cumin
red pepper flakes (to taste)
1/4 tsp cayenne powder
4 tsp chili powder
2 tbsp hot sauce
1 14-oz. can diced tomatoes
2 tbsp olive oil
1 medium onion
2 tbsp minced garlic
1 medium green bell pepper
1 medium red bell pepper
1 small can crushed pineapple

directions:
1. In a colander, rinse your beans and pick out any debris, broken beans, or beans without skins.
2. Boil the red beans first. red beans contain a toxin that isn’t destroyed in a slow cooker. Boil your red beans for 10 minutes before putting them in a cooker.
3. After you’ve prepped your beans, add them to the slow cooker with two teaspoons of salt.
4. Cover the beans with water. Make sure there are two inches of water covering the beans. Turn your slow cooker on high and let it cook for four hours. Stir every hour.
5. After four hours, the beans should be softening. Add the cumin, chili powder, cayenne, red pepper, chili powder, hot sauce, and tomatoes.
6. Turn your slow cooker on Low.
7. Prep your other ingredients. Chop your onion, red pepper, and green pepper. Heat some oil in a cast iron skillet and sauté the ingredients with the garlic until they’re tender. Add to slow cooker.
8. Cook on low for another two hours.
9. Before you serve, pour in the can of crushed pineapple. Garnish with sour cream and cheddar.

slow cooker

2 thoughts on “vegetarian pineapple chili

  1. I was given some frying peppers. The source did not know if they were hot or not. So I took them home and stared at them until they told me what to do. I put a tablespoon of butter in my largest crockpot to melt while it heated up while I removed the seeds from the peppers and rough chopped them into small pieces. Then I diced up a large onion and when the butter was mostly melted I added the chopped items and stirred. While they were cooking I found the can of crushed pineapple at the back of the cabinet, a can of pink beans, a one cup bag of walnuts and when the onions were translucent I added the canned stuff. What is chili without tomato so I added some diced tomatoes.I added some dry spices too cumin, chili powder, dried parsley, fennel seeds, and garlic. Now it was too soupy. So I added a can of pumpkin and let it cook and cook. Toward supper time I added the walnuts. I served in bowls and topped with choices of sour cream, plain yogurt, grated cheese or pumpkin seeds. (OK so I put the contents of the refrigerator on the table and said pick what you want.) It was good and the next day it was even better when I served it on rice!

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