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Spicy Pineapple Pork Chili

Source of Recipe

The Best Slow Cooker Cookbook Ever by Natalie Haughton


1 lb lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, soaked overnight
1 cup hot water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 can (20 oz) pineapple chunks, drained, juice reserved
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 tablespoon chili powder (or more or less to taste)
1 tablespoon cumin (or less to taste)
1/2 tsp garlic powder

In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot
water, tomatoes with their liquid, tomato paste, juice from pineapple chunks,
chilis, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook
on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender,
stirring once halfway through the cooking time, if possible. Stir in the
pineapple chunks and serve.