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Give your chili a twist with this Polynesian slow cooker recipe. Serve with honey sweetened cornbread muffins.

Polynesian Chili

1 1/2 pounds boneless pork, cut into 1-inch cubes
2 (15 1/2-ounce) cans great northern beans, drained
1 (14.5-ounce) Mexican-style stewed tomatoes, undrained
1 cup chopped onion
2/3 cup chopped green pepper
1 (6-ounce) can tomato paste
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/8 teaspoon black pepper
1 (20-ounce) pineapple chunks, drained

1. Place all ingredients except pineapple in 3 1/2-quart slow cooker. Mix until well-combined. Cover. Cook on low heat setting 6 to 7 hours or until pork is tender, stirring once halfway through cooking time, if possible.
2. Stir in pineapple just before serving.

Makes 6 servings.

Nutrition Facts
Calories 386 calories
Protein 34 grams
Fat 8 grams
Sodium 910 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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