Pumpkin Pineapple Chili
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
430 g
Corn (can, drained)2 tbsps
Olive Oil3 cloves
Garlic (minced)2 tsps
Chili Powder1.5 tsps
Oregano (dried)1.5 tsps
Ground Cumin1 tsp
Salt1 tsp
Ground Black Pepper3 cups
Vegetable Broth430 g
Pumpkin Puree (can)400 g
Coconut Milk (can)1 cup
Cilantro (chopped fresh)Directions:
1
Remove from oven
2
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
3
Spread corn and pineapple onto a baking sheet
4
Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes
5
Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes
6
Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil
7
Reduce heat and simmer until flavors have blended, 10 to 15 minutes
8
Garnish each serving with Cheddar cheese