Pumpkin Pineapple Chili

Pumpkin Pineapple Chili

Made  times
The Ingalls House 0

"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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40 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 38.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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I omitted the mushrooms and forgot the coconut milk. It tasted good!

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 i...

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 ...

Just made this recipe for my family. My family was worried cause there was no meat but it tasted amazing and was nice and hearty. We did use some sour cream along with the shredded cheese in ou...

I really like how these flavors combined and will be making it again. I didn't have carrots or mushrooms, and I subbed chicken broth for the veggie broth since I was adding chicken as suggested....

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...

This is really good. Excellent combination of flavors. I actually came across this by accident when I planned on grilling but there was bad weather and had to come up with another way to use all...

This chili was excellent, unique and quick to make. I used frozen pineapple rather than canned and that change was smooth. The only other change I made was to omit the pepper and cheese as I d...

I made this for myself, knowing my kids and hubby wouldn't eat it, and loved it. Hubby ended up loving it as much as I did. I followed the recipe but used cans of RoTel in place of tomatoes an...

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