Mother Earth Living

Slow-Cooker Chili Recipe with Pineapple and Pepper

Sweet tropical notes and unique health benefits make this delicious slow-cooker chili stand out.
By Jonny Bowden and Jeannette Bessinger
November/December 2013
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Sweet tropical notes and unique health benefits make this delicious chili stand out.
Photo By Bill Bettencourt


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Sweet tropical notes and unique health benefits make this delicious chili stand out. Pineapple is rich in the enzyme bromelain—approved by the prestigious German Commission E for the treatment of inflammation—and beans were No. 1 in a study of the antioxidant power of 100 different foods. For more recipes for your slow-cooker, read the original article, 5 Healthy Slow-Cooker Recipes.

Slow-Cooker Chili Recipe with Pineapple and Pepper

• 1 pound navy beans, soaked overnight, rinsed and drained
• 1 large sweet onion, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 serrano chili pepper, seeded and finely chopped
• 4 cups no-sodium vegetable broth (or water), or enough to cover
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 can (8 ounces) diced pineapple in juice or water, drained
• 2 tablespoons chili powder
• 1-1/2 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Add beans, onion and peppers to slow cooker. Pour broth over and stir gently. Cook on high 3 to 4 hours, or on low 6 to 7 hours, until beans are tender.

2. Turn heat to high. Stir in tomatoes, tomato paste, pineapple and spices. Cover and cook 45 minutes longer. Serves 8 to 10.

Excerpted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden and Jeannette Bessinger.








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