Pumpkin Pineapple Chili

1. 1

   Position an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 2

   Arrange the corn and pineapple on a baking sheet.

3. 3

   Broil the corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from the oven.

4. 4

   Heat olive oil in a skillet over medium heat; cook and stir the 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. 5

   Combine the 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 the heat and simmer until the flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

• Calories 348.62 kcal Moderate
• Protein 13.72 g Good Source
• Carbs 59.9 g Moderate
• Total Fat 7.4 g Moderate
• Saturated Fat 2.56 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 5.24 mg Low Source
• Sodium 582.28 mg High
• Fiber 7.8 g Good Source
• Sugar 11.96 g High
• Added Sugar 0.0 g Low Source
• Calcium 203.55 mg Moderate
• Iron 2.39 mg Moderate
• Potassium 539.75 mg Moderate
• Vitamin A 261.34 mcg_rae Good Source
• Vitamin C 22.32 mg Good Source
• Vitamin D 1.08 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅