Pineapple and Black Bean Chili
1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt
28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste
Combine beans through salt in slow cooker. Cook on HIGH 3 hours.
Add the remaining ingredients and cook on LOW 4-6 hours.
