Hawaiian Beef and Pineapple Chili with Spinach and Avocado
- 1 medium red onion - chopped
- 4 cloves garlic - minced
- 2 red peppers - chopped
- 2 cans (14.5 oz) tomatoes or fresh tomatoes but you will need a lot so your chili has a sauce (use a chopper to make a salsa if using fresh tomatoes)
- 1 small pineapple
- Koroneiki Extra Virgin Olive Oil from Olive Oil Etcetera - to coat pan for sauteing vegetables
- 1 1/2 lb lean ground beef or ground chicken
Seasoning to Taste:
cinnamon stick (optional)
5 oz baby spinach - it will wilt; add more if desired
2 avocados - chopped or mashed (add when about to eat)
Wash and dry fresh produce: pineapple, avocados, spinach. Peel and small dice the onion; transfer to a small bowl. Peel and mince garlic; add to the bowl of onion. Chop red pepper and add to bowl with garlic and onions.
Cut off and discard the skin of the pineapple; halve or quarter the pineapple lengthwise and cut off and discard the core from the pieces. Cut the flesh into bite-sized pieces and transfer to a seperate medium bowl.
Begin to cook onions, garlic, and red pepper in Koroneiki Olive Oil in medium saucepan. Add the ground beef/chicken. Cook, breaking apart the meat into smaller pieces, until the beef is browned and vegetables tender- 3 to 5 minutes.
Season the beef with chili powder, cumin, salt, black pepper, and cinnamon stick; stir until fragrant- 15 to 30 seconds.
Add almost all of the pineapple (save a few pieces for garnishing) and diced tomatoes to the saucepan, stir to combine. Increase the heat and bring the chili to a boil. Once boiling, reduce the heat to low, cover, and cook for 10 minutes.
Halve and pit the avocados; scoop out the flesh and discard the skins. Medium dice the flesh and transfer to a small bowl.
Stir the spinach into the chili until it wilts.
Divide the chili into bowls and garnish with the remaining pineapple and avocado chunks. Enjoy!