Hawaiian Beef & Pineapple Chili with Spinach & Avocado

Directions

1. Wash and dry the produce and set the spinach aside if it isn’t pre-washed.
2. Peel and finely dice the red onion and place it in a small bowl.
3. Peel and mince the garlic; add it to the bowl with the onion.
4. Cut the pineapple, remove the core, and chop the flesh into bite-sized pieces; transfer to a medium bowl.
5. Heat a medium saucepan over medium-high heat.
6. Add the onion and ground beef; cook, breaking the beef into small pieces, until browned and the onion is tender, about 3–5 minutes.
7. Sprinkle chili powder, cumin, salt, and pepper over the meat; stir for about 15–30 seconds to wake the spices.
8. Pour in almost all the pineapple and the diced tomatoes; stir to combine and bring to a boil.
9. Turn heat to low, cover, and simmer for 10 minutes; add the avocado and spinach near the end, and cook until the greens wilt.
10. Divide the chili into bowls and garnish with the remaining pineapple and avocado chunks.