By: Brady Evans
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:
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
- Brown ground meat stovetop.
- 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).
- Garnish with cheese, cilantro, and lime, if desired.