PUMPKIN PINEAPPLE CHILI

Pumpkin Pineapple Chili image

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. Enjoy!

Provided by The Ingalls House

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 47m

Yield 8

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 38.7 g, Cholesterol 3.7 mg, Fat 16.5 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 10.8 g, Sodium 991.1 mg, Sugar 12.3 g