Hawaiian Chili Slow Cooker Recipe
- 2 lb. skinless, boneless chicken breast halves
- 1 cup barbecue sauce
- 2 tbsp. butter, divided
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large roasted red pepper, chopped
- 6 oz. can tomato paste
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. ancho chile powder
- 1 tsp. ground ginger
- 1 tbsp. vanilla extract
- 1/2 tsp. white sugar
- 20 oz. can pineapple chunks
- 15 oz. can kidney beans, drained
- 15 oz. can black beans, drained
- 28 oz. can chopped tomatoes, drained
Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for at least 30 minutes in the refrigerator.
Melt one tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about five minutes per side. Remove chicken from skillet, chop into one inch pieces, and place in the crock of the slow cooker.
Heat the remaining tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about five minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about two minutes. Transfer the mixture to the slow cooker.
Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to high. Allow the chili to cook on high until it begins to bubble, about 20 minutes. Turn to low and cook for an additional hour.
Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot. Serve and enjoy your hawaiian chili.