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Helpful Tips For Cooking
- Use fresh pineapple for the best flavor, but canned works in a pinch.
- Simmer the chili slowly to let the spices blend well.
- Adjust the heat by adding more or less chili powder to suit your taste.
Ingredients 0/20
Why This Recipe Works
Step 1
Set your oven rack about 6 inches from the top and turning on the broiler to preheat. Spread the corn and pineapple evenly on a baking sheet, then pop it under the broiler for 2 to 4 minutes until they get a nice, light char. Keep an eye on them so they don’t burn!
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, and garlic along with chili powder, oregano, cumin, salt, and pepper. Cook everything together, stirring occasionally, until the veggies soften up and all those spices smell amazing—this should take about 10 to 15 minutes.
Step 3
Once the corn and pineapple are done, add them to a large pot along with the sautéed veggies, vegetable broth, diced tomatoes, pumpkin puree, black beans, coconut milk, and a handful of fresh cilantro. Bring everything to a boil, then lower the heat and let it simmer gently for 10 to 15 minutes so all the flavors can meld together.
Step 4
Serve it up warm and top each bowl with some shredded Cheddar cheese for a little extra richness. Enjoy!
