Description
Let’s just say, this sweet and spicy chili recipe with pineapples has the most unique combination of ingredients in a chili that I have ever made.
Ingredients
Units
Scale
- 2 Tbsp. olive oil
- 2 lbs. ground turkey
- 1 medium onion, diced
- 2 celery sticks, diced
- 2 medium carrots, diced
- 1 medium green bell pepper, diced
- 1 Tbsp. freshly grated ginger
- 1 packet McCormick® Chili Seasoning Mix, original
- 2 (15 oz.) cans BUSH’S® Mild Pinto Chili Beans
- 1 (14.5 oz.) can Hunt’s® Fire Roasted Diced Tomatoes
- 1 (20 oz.) can pineapple chunks in its own juice
- 1 (4 oz.) can mild diced chiles
- 2 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- Kosher salt, to taste
- To serve: freshly grated cheddar cheese, green onions
Instructions
- In a large dutch-oven heat oil over medium hight heat. Add ground turkey and cook until no longer pink on the outside, about 8-10 minutes.
- Add onion, celery, carrots, and bell pepper. Cook for about 5 minutes or until the vegetables begin to soften.
- Stir in grated ginger and chili seasoning mix. Then add the pinto beans with the liquid, tomatoes, pineapple chunks with its juices, chiles, soy sauce, and brown sugar. Season with salt, to taste.
- Bring the chili to a simmer, reduce heat to low, and simmer for 20 minutes, covered, stirring few times throughout cooking.
- Serve with freshly grated cheddar cheese and green onions.
Nutrition
- Serving Size:
- Calories: 357
- Sugar: 11.3 g
- Sodium: 630.1 mg
- Fat: 13.1 g
- Carbohydrates: 32.3 g
- Protein: 28.8 g
- Cholesterol: 78.2 mg
