Post by wilderness on Feb 8, 2019 13:27:46 GMT -5
Crock-Pot Crazy Pineapple Chili-annrms
Ingredients
20 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
1 medium onion, chopped to equal about 2 cups
1 20-ounce can pineapple tidbits in juice (divided)
2 28-ounce cans seasoned diced tomatoes (such as Dei Fratelli)
1 15-ounce can black beans, rinsed and drained
1 6-ounce can tomato paste
1 1/2 tablespoons chili powder
4 teaspoons ground cumin
2 cloves garlic, minced
shredded reduced-fat cheese, reduced-fat sour cream and hot sauce (such as TapatÃo) for serving, if desired Directions
Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding
Directions
1. In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
2. Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
4. Stir everything to combine.
5. Cook on low (6-8 hours), adding reserved pineapple during last hour of cooking. Serve with toppings.
Notes: Did not use crock-pot. Cooked onion in 2 T oil, added turkey and garlic on stovetop. Cooked until no longer pink. Combined 1 can HOT diced tomatoes, 1 regular diced, and 24 ounces chili starter with no added salt or sugar. Omitted tomato paste. Did not use pineapple juice and cut each tidbit into half. Added cumin & chili powder as directed. Added hot turkey mixture to other cold ingredients in large container. Will reheat portions and freeze some. Pineapple gets mushy if it simmers too long...FYI.
Ingredients
20 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
1 medium onion, chopped to equal about 2 cups
1 20-ounce can pineapple tidbits in juice (divided)
2 28-ounce cans seasoned diced tomatoes (such as Dei Fratelli)
1 15-ounce can black beans, rinsed and drained
1 6-ounce can tomato paste
1 1/2 tablespoons chili powder
4 teaspoons ground cumin
2 cloves garlic, minced
shredded reduced-fat cheese, reduced-fat sour cream and hot sauce (such as TapatÃo) for serving, if desired Directions
Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding
Directions
1. In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
2. Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
4. Stir everything to combine.
5. Cook on low (6-8 hours), adding reserved pineapple during last hour of cooking. Serve with toppings.
Notes: Did not use crock-pot. Cooked onion in 2 T oil, added turkey and garlic on stovetop. Cooked until no longer pink. Combined 1 can HOT diced tomatoes, 1 regular diced, and 24 ounces chili starter with no added salt or sugar. Omitted tomato paste. Did not use pineapple juice and cut each tidbit into half. Added cumin & chili powder as directed. Added hot turkey mixture to other cold ingredients in large container. Will reheat portions and freeze some. Pineapple gets mushy if it simmers too long...FYI.
