Pineapple Express Chili

Serves 4-6

This chili took home the prize in two categories at the 2016 Full Circle Farm Sanctuary Chili Cook-Off. If pulled pork, baked beans, and a bone warming spicy chili had a baby, this would be it! Also awesome wrapped up in a tortilla with some rice for lunch the next day.


  • 1 package of Pit Boss ‘Pulled Pork’ BBQ
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp coconut oil
  • 1 C onion, diced
  • 1 C green pepper, diced
  • 2 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp ground ginger
  • 1 (20 oz) can pineapple chunks, drained w/ juice reserved
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14. oz) can kidney beans, drained
  • 1 (14.5 oz) can black beans, drained
  • 1 C prepared BBQ sauce


  1. Empty package of Pit Boss into a large pot. Cook in coconut oil over medium heat until sauce begins to caramelize slightly..
  2. Add onion, bell pepper, garlic and spices. Cook until veggies soften.
  3. Add tomatoes, beans, BBQ sauce, and 3/4 C of the reserved pineapple juice.
  4. Cook over medium-high heat until you reach a gentle boil, then reduce and simmer 30 minutes.
  5. Adjust seasonings and add some cayenne if you want to pump it up. Salt & pepper to taste and dig in!