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
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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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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!

Sep 09, 2013

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


17 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.

Nov 15, 2014

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 our individual bowls. I would definitely make this again.

Jun 08, 2014

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 think I might try to make it spicier next time, or add more pineapple. I served it just as soup, but over jasmin rice, tortilla chips, or tortillas seems like it'd be a good combo. **oh, i just threw it all in the crockpot (with thawed chicken on the bottom) since I needed fast and easy. 6.5 hours on low was perfect and then I shredded the chicken and stirred it back in.

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.

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!

Feb 04, 2015

This is an excellent soup! It's warm and hearty! The pineapple and pumpkin offer very nice flavors. I like to leave the cilantro as garnish and top the soup with sour cream.


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  • 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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