Pineapple and Pumpkin Chili Delight

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

Step 1

Move your oven rack to about 6 inches from the broiler, then preheat the broiler. Spread the corn and pineapple out on a baking sheet and pop it under the broiler for a few minutes, just until everything gets a nice light char—about 2 to 4 minutes. Keep an eye on it so it doesn’t burn.

Step 2

While that’s happening, heat some olive oil in a skillet over medium heat. Toss in the onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper. Cook everything together, stirring now and then, until the veggies soften up nicely—this should take around 10 to 15 minutes.

Step 3

Once the corn and pineapple are roasted, add them to a big pot along with the cooked veggies. Pour in the vegetable broth, diced tomatoes, pumpkin puree, black beans, coconut milk, and a handful of chopped cilantro. Bring everything to a boil, then lower the heat and let it simmer gently for about 10 to 15 minutes so the flavors can meld together.

Step 4

When you’re ready to serve, top each bowl with some shredded Cheddar cheese for a little extra richness. Enjoy!