Slow Cooker Bison Pineapple Chili

As much as you love your hearty comfort food, the knowledge that bikini season might as well be ages away and your slow cooker, sometimes you just long for a little taste of summer. The sweet tastes of bison and pineapple and warmth of the chili in this two-step dish dreamt up by Louise Hendon, co-founder of Paleo Flourish Magazine will give you the best of both worlds.

Slow Cooker Bison Pineapple Chili

Recipe by Louise Hendon of Paleo Flourish Magazine
Makes 6-8 servings

Ingredients
3 lbs ground bison
½ lb pineapple chunks
2 green bell peppers, deseeded and chopped
1 chili pepper, deseeded and diced
1 yellow squash, diced
1 can (14.5oz) diced tomatoes
2 cans (6oz) tomato paste
4 tablespoons cumin powder
1 tablespoon oregano
Chili powder to taste
Salt to taste

Directions
Place all the ingredients into a slow cooker. Mix well.

Set for 8 hours on a low temperature setting.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a social strategist of Long Island Pulse. Have a story idea or just want to say hello? Email bethann@lipulse.com or reach out on Twitter @BAClyde.