Winter weather, an ever-hungry boyfriend, and the Super Bowl: three reasons I felt the timing was just right for another chili recipe!
This one is just as easy & just as Paleo as my good ol' "All American Crockpot Chili", but brings a little "I'm ready for summer time" flair with sweet pineapple cooked in to that savory base.
In fact, this one is Whole30 compliant as written in the recipe- no need for changes!
I've been loving ground pork for something different, as it has a milder, sweeter flavor than our usual grass-fed ground beef. Pork is also super inexpensive, which I certainly don't mind!
Paired with a rich tomato sauce, juicy pineapple, & the right spices mixed in, this sweet-savory dish has that perfect BBQ flavor without any sweeteners.
Give this one a try, and let your crock pot do the work. Perfect with plantain chips for dipping or scooped over a baked potato, this is one to please a crowd!
- 1 lb ground pork
- 1 Tbsp avocado oil
- 1 white onion, chopped*
- 1 red or green bell pepper, chopped*
- 1 1/2 cups chopped pineapple*
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 Tbsp tomato paste
- 1 Tbsp each: chili powder, ginger puree, Dijon mustard
- 1 tsp each: cumin, salt, pepper, garlic powder, paprika, dried onion
- 1/4 tsp cayenne pepper
- Heat the avocado oil over medium-high in a large skillet. Add the ground pork, and cook until no longer pink.
- Toss the pork and all remaining ingredients into a slow cooker, and give it a good stir to combine.
- Cook for 6-7 hours on "low" or 4-5 hours on "high".
- Top with extra pineapple, chopped onion, and cilantro (if you like) and serve hot!
- I substituted a 14 oz bag of frozen "Fire Roasted Bell Peppers & Onions" from Trader Joe's to save time and add some extra flavor.
- You can use fresh pineapple, or frozen chopped pineapple. Crushed pineapple would taste yummy too!