Pumpkin Pineapple Chili

Pumpkin Pineapple Chili

Quick and easy soup with lots of veggies and original tastes with the pineapple and pumpkin. Serve with hot corn tortillas to eat on the side. Enjoy!

Active Time
20 mins
Total Time
47 mins
Yield
8 servings

How to Make It

1. Step
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Step
Spread corn and pineapple onto a baking sheet.
3. Step
Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
4. Step
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. Step
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.

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?½ teaspoons dried oregano
  • 1?½ teaspoons ground cumin
  • ½ teaspoon salt
  • ½ 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
  • ½ cup chopped fresh cilantro
  • ¼ cup shredded Cheddar cheese, or as needed

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