Pumpkin Pineapple Chili recipe
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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
Nutrition Info
- 314.7 caloriescarbohydrate: 38.7 gcholesterol: 3.7 mgfat: 16.5 gfiber: 9.4 gprotein: 9.4 gsaturatedFat: 10.8 gservingSize: -sodium: 991.1 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pineapple Chili
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Spread corn and pineapple onto a baking sheet.
Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
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.
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.