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.

No additional tips available.

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

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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.

Pumpkin Pineapple Chili

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