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Black Bean Pineapple Chili

2012 August 26

The other day I was jogging and contemplating the state of my life as I often do when I run. I was thinking about how busy I was about to get with school starting soon and my plate newly loaded with exciting opportunities at the high school where I teach.

For some reason when I feel like I’m really busy I gravitate toward making myself more busy.  So, while running, I started counting backwards the weeks from November 17th to the present, trying to determine if I had enough time to train for a marathon.


Yeah, so I’m about to be busier than ever at work, my husband is about to be traveling for his job more than he ever has, and I’m trying to fit a marathon into my schedule.  Just to spice up my life a little.

Around mile 12 or so I figured that if I wanted to spice up my life maybe I should just do it in other ways – like cook new and interesting recipes.  If you’d ask my husband whenever I feel adventuresome in the kitchen, pineapple shows up in our meal.


This recipe was really good.  I might make it again before I dig up another chili recipe.  Pineapple makes sense in chili to me – we love pineapple black bean enchiladas and pineapple peanut stew.  It is officially football season: I just got back from our first home football game.  That makes this recipe even more perfect for my life right now.  What’s more is that I made it all in the crockpot so while I get busier, my time in the kitchen gets shorter, but my excitement about eating stays the same.  And for now, my craving for a marathon might be quenched…until my 14 mile run this Saturday.

Other chili recipes on Branny Boils Over:
Vegetarian Chili
Traditional Chili

Black Bean Pineapple Chili
(inspired by Better Homes and Gardens)


1 pound ground pork or turkey
1 16 ounce jar pineapple salsa (this was easy to find at my normal grocery store)
1.5 cups crushed pineapple, drained
2 15 ounce can beans (your choice!), rinsed and drained
3 ounces tomato paste
1 tablespoon chili powder
1 bell pepper, diced
1 onion, diced
salt to taste
cilantro, fresh Mexican cheese, lime for serving


  1. Brown ground meat stovetop.
  2. Combine all ingredients in a crockpot or large soup pot and cook until vegetables are tender (8 hours on low in crockpot and 45 minutes stovetop).
  3. Garnish with cheese, cilantro, and lime, if desired.


  • Kate

    Yay! A new chili recipe for me!

  • Eileen @ Ham Pie Sandwiches

    Wait, pineapple in chili? That sounds so crazy it might just work. :) I will definitely be adding this recipe to my chili repertoire!

  • Laura T

    I made a peach chili once and it was fantastic so I am totally willing to believe this is too!

  • Ellen

    How many servings does this recipe make?

    • branny

      Hi Ellen – I’d say 4-5 hearty servings. Enjoy!

  • Shannalee83

    How sweet is it?

    • admin

      Not sickeningly sweet. Kind of like the sweetness pineapple adds to pizza. Just a pop here and there.