Sweet tropical notes and unique health benefits make this delicious chili stand out.
Photo By Bill Bettencourt
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.