Pumpkin Pineapple Chili

Pumpkin Pineapple Chili

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
The Ingalls House
Recipe by  The Ingalls House

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (9)

Rate This Recipe
Bernadette Marlene
3

Bernadette Marlene

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 in chili but I think it gives a beautiful velvety touch along with the coconut milk. I did add a red pepper and pretty much doubled the recipe. I will DEF make this again and tweek a bit. Maybe a hint of lime would be great. Thanks so much!

LAA
1

LAA

I was really excited to try this chili, and while the ingredients were so diverse it had a 5 star rating so I thought it would be awesome. Unfortunately for me, I'm not sure if this combination of things hit the mark. I really did not like the pineapple in this dish...it was a little bizarre & if I made it again I would without a doubt omit it! I like meat in my chili so I added some ground turkey breast. Just as other reviewers said, it does turn out more of a soup than a chili. It definitely was different, and I recommend giving it a try based on all the other positive reviews....I guess it's just a matter of personal taste.

Jerry
1

Jerry

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 to use cilantro from a spice jar, since fresh was unavailable. Carrots are mentioned in the ingredients list but not in the directions, so I roasted them with the pineapple and corn. Just wondering . . . since you're roasting stuff anyway, why not roast the onions, too? Something to experiment with next time.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 38.7 g
  • 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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Chunky Pumpkin Chili

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Hearty Corn and Pumpkin Soup