Pumpkin Pineapple Chili Recipe - Allrecipes.com
Pumpkin Pineapple Chili Recipe
  • READY IN 40 mins

Pumpkin Pineapple Chili

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Sep 30, 2013

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 in chili but I think it gives a beautiful velvety touch along with the coconut milk. I did add a red pepper and pretty much doubled the recipe. I will DEF make this again and tweek a bit. Maybe a hint of lime would be great. Thanks so much!

 
Jan 03, 2014

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 of things hit the mark. I really did not like the pineapple in this dish...it was a little bizarre & if I made it again I would without a doubt omit it! I like meat in my chili so I added some ground turkey breast. Just as other reviewers said, it does turn out more of a soup than a chili. It definitely was different, and I recommend giving it a try based on all the other positive reviews....I guess it's just a matter of personal taste.

 

10 Ratings

Nov 12, 2013

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 to use cilantro from a spice jar, since fresh was unavailable. Carrots are mentioned in the ingredients list but not in the directions, so I roasted them with the pineapple and corn. Just wondering . . . since you're roasting stuff anyway, why not roast the onions, too? Something to experiment with next time.

 
Sep 09, 2013

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

 
Nov 12, 2013

Loved this recipe! I left out the mushrooms and used great northern beans because I was out of black beans. Amazing with a squirt of Siracha sauce if you like a little heat. Can't wait to make it again.

 
Oct 29, 2013

We tried this tonight. Tastes great. Different from the norm, but really good! I'd probably pick it over traditional, spicy chili and a lot of the white chicken chilis I've tried. It's definitely not spicy if that's what you're looking for.

 
Oct 10, 2013

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 the onions, mushrooms, bell peppers, and pineapple. I can't believe I happened to have all the ingredients on hand. If you like chili and/or pumpkin even a little bit you have to try this recipe!

 
Sep 14, 2013

Love this chili!! I used fresh corn cut off the cob and roasted it with the pineapple. I added 2 more cans of beans as chili to me isn't chili with out more beans than other veggies. Might add a little more coconut milk next time. We will be making this again!!

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 991 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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