For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño to the vegetables while they are cooking. If you don't have coconut milk, you can substitute with heavy cream or another non-dairy milk alternative. This chili tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator. Feel free to add other vegetables like zucchini or sweet potatoes to customize the chili to your liking. Consider serving with a dollop of sour cream or a sprinkle of chopped green onions for added flavor and texture.
Pumpkin Pineapple Chili
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PREP TIME20 mins
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COOK TIME27 mins
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TOTAL TIME47 mins
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SERVING8 People
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VIEWS97
Embark on a culinary adventure with this vibrant and surprisingly delicious chili! Sweet pineapple and earthy pumpkin unite with classic chili spices and hearty vegetables for a unique flavor explosion. Serve with warm tortillas for dipping and scooping up every last bit of goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol4 mg
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Fiber9 g
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Protein9 g
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Saturated Fat11 g
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Sodium991 mg
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Sugar12 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven's broiler and position a rack about 6 inches from the heating element. (Prep time: 5 minutes)
02 Step
Recipe View 2 mins Spread the drained corn and pineapple chunks evenly onto a baking sheet. (Prep time: 2 minutes)
03 Step
Recipe View 4 mins Broil the corn and pineapple until they are lightly browned and slightly caramelized, approximately 2-4 minutes. Keep a close eye to prevent burning. Remove from the oven and set aside. (Cook time: 2-4 minutes)
04 Step
Recipe View 5 mins Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion, mushrooms, yellow bell pepper, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. (Cook time: 5 minutes)
05 Step
Recipe View 3 mins Add the minced garlic, chili powder, oregano, cumin, salt, and pepper to the skillet. Continue to cook and stir for another 2-3 minutes, allowing the spices to bloom and release their aroma. (Cook time: 2-3 minutes)
06 Step
Recipe View 3 mins Pour in the vegetable broth, diced tomatoes (undrained), pumpkin puree, black beans, coconut milk, and the roasted corn-pineapple mixture. Stir well to combine all ingredients. (Prep time: 3 minutes)
07 Step
Recipe View 30 mins Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld and deepen. Stir occasionally. (Cook time: 15-30 minutes)
08 Step
Recipe View 1 mins Stir in the fresh cilantro just before serving. (Prep time: 1 minute)
09 Step
Recipe View 2 mins Ladle the Pumpkin Pineapple Chili into bowls and garnish with shredded Cheddar cheese, if desired. Serve hot with warm corn tortillas. (Prep time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Diana Rennerdonnelly
Apr 18, 2025I was skeptical about the pineapple at first, but it really adds a nice touch. I used fire-roasted tomatoes for a smoky flavor, and it turned out amazing.
Lenny Kilback
Mar 30, 2025This chili is so easy to make, and it's packed with flavor. It's become a staple in my house, especially during the fall months.
Darian Crona
Feb 2, 2025I love that this chili is vegetarian and so hearty. It's a great way to get in your veggies, and it's so comforting on a cold day.
Sterling Bednar
Aug 28, 2024I made this for a potluck, and it was a huge hit! Everyone raved about the unique flavor combination. I added a little extra chili powder for a bit more heat.
Ellen Mckenzie
Jul 16, 2024This recipe is a game-changer! I never thought to combine pumpkin and pineapple in chili, but it's surprisingly delicious. The sweetness of the pineapple balances the spice perfectly.