Pumpkin Pineapple Chili

Name: Pumpkin Pineapple Chili
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 15 oz Black Beans; 0.5 tsp Black Pepper; 1 whole Carrot; 2 tsp Chili Powder; 14 oz Coconut Milk; 29 oz Diced Tomatoes; 1.5 tsp Dried Oregano; 0.5 cup Fresh Cilantro; 1.5 tsp Ground Cumin; 3 whole Minced Garlic; 2 tbsp Olive Oil; 8 oz Pineapple Chunks; 15 oz Pumpkin Puree; 0.5 tsp Salt; 15 oz Seasoned Corn; 0.25 cup Shredded Cheddar Cheese; 4 oz Sliced Mushrooms; 3 cups Vegetable Broth; 1 whole Yellow Bell Pepper; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽Mexican Sugar-Free Gluten-Free Vegetarian 🥦Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️

Pumpkin Pineapple Chili pairs velvety pumpkin and coconut milk with roasted corn and pineapple for a gently spiced bowl that’s both cozy and bright. Black beans and aromatics add heartiness while cumin, oregano, and chili powder bring warmth. Serve on a cool evening and finish with cilantro and a sprinkle of Cheddar for a sweet-savory balance.

Prep20 mins
Cook27 mins
Serves8
DifficultyMedium

1

Position an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2

Arrange the corn and pineapple on a baking sheet.
3

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

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.