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!

• Preparation Time: 20 mins
• Cooking Time: 27 mins
• Total Time: 47 mins
• Calories: 315 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 ½ teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 yellow bell pepper, chopped
• 3 cups vegetable broth
• 2 teaspoons chili powder
• 1 ½ teaspoons dried oregano
• ½ cup chopped fresh cilantro
• 1 (8 ounce) can pineapple chunks, drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (4 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can corn, drained
• ¼ cup shredded Cheddar cheese, or as needed

Recipe Instructions

Step 1

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

Step 2

Spread corn and pineapple onto a baking sheet.

Step 3

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

Step 4

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.

Step 5

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.