Hawaiian Chili

So many different culinary cultures combined to create Hawaiian cooking, so why shouldn't all that variety produce a chili recipe that is truly unique? This dish centers on pork instead of beef and finds a clever way to incorporate pineapple into a classic dish.
Serves 6 (1 1/2 cups)

16 ounces ground extra-lean pork
1 cup (one 8-ounce can) Hunt's Tomato Sauce
1 3/4 cups (one 14.5-ounce can) diced tomatoes, undrained
3 cups reduced-sodium tomato juice
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1 1/4 cups chopped onion
1 1/2 cups chopped green bell pepper
1/4 cup (one 2-ounce jar) chopped pimiento, drained
2 tablespoons pourable Splenda or Sugar Twin
1 tablespoon chili seasoning
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a large skillet sprayed with butter-flavored cooking spray, brown pork. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine browned pork, tomato sauce, undrained tomatoes, and tomato juice. Stir in undrained pineapple, onion, and green pepper. Add pimiento, Splenda, chili seasoning, parsley flakes, and black pepper. Mix well to combine. Cover and cook on HIGH for 3 to 4 hours. Mix well before serving.

HE: 2 1/2 Vegetable * 2 Protien * 1/3 Fruit
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188 Calories * 4 gm Fat * 17 gm Protien *
21 gm Carbohydrate * 602 mg Sodium *
50 mg Calcium * 4 gm Fiber
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DIABETIC: 2 1/2 Vegetable * 2 Meat

"Another Potful of Recipes, pg. 117 or A Deluxe Potful of Recipes, pg. 87"

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