Pumpkin Pineapple Chili Recipe

Name: Pumpkin Pineapple Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can corn, drained; 1 (8 ounce) can pineapple chunks, drained; 2 tablespoons olive oil; 1 onion, chopped; 1 (4 ounce) package sliced fresh mushrooms; 1 yellow bell pepper, chopped; 1 carrot, chopped; 3 cloves garlic, minced; 2 teaspoons chili powder; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3 cups vegetable broth; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 (15 ounce) can pumpkin puree; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 ounce) can coconut milk; 1/2 cup chopped fresh cilantro; 1/4 cup shredded Cheddar cheese, or as needed

Servings: persons

1 (15 ounce) can corn, drained
1 (8 ounce) can pineapple chunks, drained
2 tablespoons olive oil
1 onion, chopped
1 (4 ounce) package sliced fresh mushrooms
1 yellow bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups vegetable broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can coconut milk
1/2 cup chopped fresh cilantro
1/4 cup shredded Cheddar cheese, or as needed

1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Spread corn and pineapple onto a baking sheet.
3
Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
4
Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
5
Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (15 ounce) can corn, drained, 1 (8 ounce) can pineapple chunks, drained, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Pumpkin Pineapple Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Pineapple Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions