Pumpkin Pineapple Chili

Pumpkin Pineapple Chili

13
The Ingalls House 0

"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. There are lots of other ingredients that can be switched in and out. Switch coconut milk out for regular milk or skip the milk altogether. Other options include adding green beans, asparagus, or chicken. Enjoy!"

Ingredients

40 m servings 315 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Spread corn and pineapple onto a baking sheet.
  3. Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
  4. Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until vegetables are softened, 10 to 15 minutes.
  5. Mix vegetable broth, tomatoes, pumpkin, black beans, coconut milk, cilantro, onion mixture, and roasted pineapple-corn mixture in a large pot; bring to a boil. Reduce heat and simmer until soup is heated through and flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.
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Reviews

13
  1. 19 Ratings

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I omitted the mushrooms and forgot the coconut milk. It tasted good!

This was fantastic! I love the unique medley of ingredients. I have been fighting a cold and with the colorful rainbow of veggies I should be better in no time! I have never used pumpkin puree i...

This was such a huge hit with my family -- even the picky eaters loved it, which is surprising because the ingredients seem so odd at first glance. "Sensational" was the word my wife used. Had ...