Pumpkin Pineapple Chili
A delightful fusion of warmth from chili spices, the sweetness of pineapple, and the creaminess of pumpkin, this one-pot meal is perfect for any occasion, ready in no time!
Ingredients
Vegetables and Base Ingredients
- 1 can (15 ounce) corn, drained
- 1 can (8 ounce) pineapple chunks, drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 package (4 ounce) sliced fresh mushrooms
- 1 medium yellow bell pepper, chopped
- 1 medium carrot, chopped
- 3 cloves garlic, minced
Spices and Seasoning
- 2 teaspoons chili powder
- 1.5 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Liquid Ingredients
- 3 cups vegetable broth
- 2 cans (14.5 ounce) diced tomatoes, undrained
- 1 can (15 ounce) pumpkin puree
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (14 ounce) coconut milk
Garnish
- 0.5 cup chopped fresh cilantro
- 0.25 cup shredded Cheddar cheese for garnish
Instructions
Preparation
- Preheat your oven’s broiler. Spread drained corn and pineapple on a baking sheet and broil for about 2-4 minutes until golden.
- In a large skillet, heat olive oil over medium heat. Add onion, mushrooms, bell pepper, and carrot. Sauté for 10-15 minutes, stirring occasionally and adding garlic halfway through.
Cooking
- Add chili powder, oregano, cumin, salt, and pepper to the skillet. Stir to combine and cook briefly until fragrant.
- Transfer broiled corn and pineapple into the skillet with the sautéed vegetables. Pour in vegetable broth, diced tomatoes, pumpkin puree, and black beans. Stir to combine.
- Add coconut milk and cilantro to the pot. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
Serving
- Ladle the chili into bowls and top with shredded Cheddar cheese as desired.
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Notes
For added flavor, consider experimenting with spices like cayenne for heat. Use fresh vegetables for best results. This chili can also be made ahead of time and stored for convenience.