Pumpkin Pineapple Chili
A unique chili that combines the rich flavors of pumpkin with the sweetness of pineapple, perfect for cozy evenings.
Ingredients
Vegetables
- 1 can 15 ounce can corn, drained
- 1 can 8 ounce can pineapple chunks, drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 package 4 ounce package sliced fresh mushrooms
- 1 yellow bell pepper, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
Spices
- 2 teaspoons chili powder
- 1.5 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Liquids
- 3 cups vegetable broth
- 2 cans 14.5 ounce cans diced tomatoes, undrained
- 1 can 15 ounce can pumpkin puree
- 1 can 15 ounce can black beans, rinsed and drained
- 1 can 14 ounce can coconut milk
Garnish
- 0.5 cup chopped fresh cilantro
- 0.25 cup shredded Cheddar cheese, or as needed for garnish
Instructions
Broiling Ingredients
- Position your oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Spread the drained corn and pineapple on a baking sheet and broil for 2 to 4 minutes until lightly browned.
Sautéing Vegetables
- In a spacious skillet, heat olive oil over medium heat.
- Add the chopped onion, mushrooms, yellow bell pepper, and carrot, and sauté for about 10 to 15 minutes.
- Add minced garlic halfway through cooking.
Combining Ingredients
- Stir in chili powder, oregano, cumin, salt, and black pepper; allow to bloom for a minute.
- Combine broiled corn and pineapple with the sautéed vegetables in a large pot.
- Add vegetable broth, undrained diced tomatoes, pumpkin puree, and black beans; blend well.
- Stir in coconut milk and chopped cilantro, then bring to a boil.
- Reduce heat and let simmer for 10 to 15 minutes.
Serving
- Ladle the chili into bowls and sprinkle with shredded Cheddar cheese.
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Notes
This chili is best enjoyed hot and can be paired with fresh bread, tortilla chips, or a simple green salad. Consider setting up a chili bar with toppings for an interactive serving experience.