It’s time to mix up your go-to chili recipe and try putting cinnamon in chili! Introducing: Pineapple Cinnamon Chili. Expect traditional chili flavours with the addition of the sweet acidity of pineapple and the spicy comforting flavour of cinnamon. This is Hawaiin-style chili with cinnamon.
This recipe is inspired by the chili recipe my mother-in-law makes.
She always adds crushed pineapple to her chili which I thought was so unique. When Geoff and I were first dating, I remember Thursdays were always chili night at his parent’s house. “Chili Thursdays” was what we affectionately called it. It was nice knowing that whatever time you popped into the house, there was hot chili in the crockpot for you.
Fast forward to when Geoff and I had been married 5 years and had bought our first house. We had a whole group of friends together to help us move and Geoff’s mom brought her Pineapple Chili to feed the crowd. She was cornered afterwards as everyone asked her for the recipe. My friend Kathryn still says it’s the best chili she’s ever had!
The addition of cinnamon was my idea and that’s how this version of the recipe was born.
What To Serve With Pineapple Cinnamon Chili
Great Chili Toppings
- Sour cream or full-fat yogurt, or some coconut milk (the kind from a can)
- Grated cheese
- Sprinkle of fresh parsley
- Fresh avocado or guacamole
- A lime wedge
- A drizzle of honey (don’t knock it till you try it)
- I topped the Chili in the pictures with a dollop of full fat yogurt, a mix of chopped avocado, pineapple and fresh parsley along with a wedge of fresh lime.
How to Make Pineapple Cinnamon Chili
Begin by preparing all the ingredients. Chop the veggies and drain the cans of beans. Assemble the remaining ingredients.
Cook the ground beef in a large soup pot until nicely browned. Pour off any excess fat.
Add 1 tbsp of oil if necessary and add diced onion and minced garlic. Cook for a few more minutes.
Add grated carrot, drained beans, crushed tomatoes, tomato sauce, crushed pineapple and stir thoroughly.
Add chili powder, garam masala, ground cinnamon, salt and pepper and stir well again.
Bring the chili to a boil and then simmer on low heat for at least an hour.
Taste the chili before serving. Take your time to adjust for seasoning, adding salt and pepper to suit your taste. Serve hot with desired toppings and enjoy!
Tips for Making Pineapple Cinnamon Chili
- I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oatmeal or baked goods it’s a good idea to invest in Ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
- Did you know that canned beans that contain the ingredient “Kombu” (a type of seaweed) are actually easier to digest? They’re hard to find but the brand “Eden” does sell beans that have been soaked with kombu. Kombu contains enzymes that help break down the difficult to digest parts of the beans.
- Chili freezes well and makes a great make ahead meal. It’s so handy to have several containers of chili in the freezer for a busy day.
- Keep this recipe in mind as a great dairy free meal option. You never know when you may be hosting someone who prefers a dairy free diet. Chili is an easy and delicious option.
- We love topping chili with yogurt. It’s similar to topping chili with sour cream but yogurt really aids in the digestion of the whole meal and is just as delicious in my opinion.
More Soup Recipes to Enjoy Around the Table
Butternut Squash Soup made with apple cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavour.
Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms.
Cranberry Wild Rice Soup is like Christmas dinner in a bowl. It’s deliciously creamy, herby, and hearty. It’s made with lots of vegetables, whole milk and cream but the special ingredient is small bites of sweet and tart dried cranberries.
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Pineapple Cinnamon Chili Recipe
Pineapple Cinnamon Chili
- 1 tbsp olive oil
- 2 lbs ground beef lean or extra lean
- 1 large onion diced
- 4 cloves garlic minced
- 1 large carrot peeled and grated
- 1 15 oz can red kidney beans drained
- 1 15 oz can white kidney beans drained
- 1 28 oz can crushed tomatoes
- 1 28 oz can of your favourite pasta sauce
- 3/4 cup crushed pineapple canned or fresh
- 1/4 cup chili powder
- 2 tsp garam masala
- 2 tsp ground cinnamon
- sea salt and pepper
- Begin by preparing all the ingredients. Chop the veggies and drain the cans of beans. Assemble the remaining ingredients.
- Cook the ground beef in a large soup pot until nicely browned. Pour off any excess fat.
- Add 1 tbsp of oil if necessary and add diced onion and minced garlic. Cook for a few more minutes.
- Add grated carrot, drained beans, crushed tomatoes, tomato sauce, crushed pineapple and stir thoroughly.
- Add chili powder, garam masala, ground cinnamon, salt and pepper and stir well again.
- Bring the chili to a boil and then simmer on low heat for at least an hour.
- Taste the chili before serving. Take your time to adjust for seasoning, adding salt and pepper to suit your taste. Serve hot with desired toppings and enjoy!
‘til next time,