Spicy Pineapple Pork Chili


1 pound lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 can (20 ounces) pineapple chunks, drained, juice reserved
1 can (4 ounces) diced green chilies
1 medium onion, chopped
1 tbsp chili powder (or more or less to taste)
1 tbsp cumin (or less to taste)
1/2 tsp garlic powder

In a 3-1/2-quart crockpot, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve. Serves 4 to 6.