Pumpkin Pineapple Chili
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 ⓘ
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread corn and pineapple onto a baking sheet.
- Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1158
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).