pumpkin pineapple chili

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• spread corn and pineapple 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, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until vegetables are softened, 10 to 15 minutes.
• mix vegetable broth, tomatoes, pumpkin, black beans, coconut milk, cilantro, onion mixture, and roasted pineapple-corn mixture in a large pot; bring to a boil. reduce heat and simmer until soup is heated through and flavors have blended, 10 to 15 minutes. garnish each serving with cheddar cheese.