This is one of my go-to recipes. It is so easy to make and is mostly from cans so it’s great to have in food storage. Also, it’s G O O D! This recipe has won two chili contests and I think it’s because of the pineapple. I actually can’t take credit for the pineapple addition, that is my husband’s secret ingredient.

Pineapple Cheesy Chili

1 medium onion chopped

1 can of chili beans (undrained)

1 can of pinto beans (drained)

1 can of black beans (drained)

1 can of corn (drained)

1 can of chopped tomatoes (undrained)

1 pkg of dry ranch dressing mix

1 pkg taco seasoning mix

1/2 cup shredded cheddar cheese

1 can of pineapple tidbits (mostly drained)

Combine all of the ingredients in a saucepan and simmer for 1 hour. You could also use this in a slow cooker, I personally have never done it in a slow cooker, but I’m sure it would work great… it would just take longer than an hour.

Top with some extra cheese and mini saltines or corn chips.