Ingredients
- 20 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
- 1 medium onion, chopped to equal about 2 cups
- 1 20-ounce can pineapple tidbits in juice (divided)
- 2 28-ounce cans seasoned diced tomatoes (such as Dei Fratelli)
- 1 15-ounce can black beans, rinsed and drained
- 1 6-ounce can tomato paste
- 1½ tablespoons chili powder
- 4 teaspoons ground cumin
- 2 cloves garlic, minced
- shredded reduced-fat cheese, reduced-fat sour cream and hot sauce (such as Tapatío) for serving, if desired
- In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
- Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
- Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
- Stir everything to combine.
- Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last ½ hour – hour of cooking.
- Serve topped with cheese, sour cream and hot sauce, if desired.
