Pineapple and Pumpkin Chili Delight

This vibrant chili combines the sweet tang of pineapple with the hearty richness of pumpkin for a comforting and flavorful meal. Perfect for cozy nights when you want something both unique and satisfying.

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TIME47 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by moving 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.

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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.

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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.

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Step 4

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

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh pineapple for the best natural sweetness and texture.
- Cook the pumpkin until tender but not mushy to maintain some bite.
- Adjust the chili spices gradually to suit your preferred heat level.

Why you’ll love it

This dish brings a unique blend of sweet and spicy flavors that excite the palate. The combination of pineapple and pumpkin adds a fresh twist to traditional chili, making it both comforting and refreshing. It’s perfect for those who enjoy bold, balanced tastes in a hearty meal.

Serving ideas

Serve with warm cornbread or over a bed of steamed rice to soak up the rich sauce. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice contrast. Pairing it with a crisp green salad can also brighten the meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if the chili thickens too much. This dish also freezes well for up to three months.