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. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Spread corn and pineapple onto a baking sheet.

  • Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.

  • 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.

  • 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. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

Cook's Note:

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.

Nutrition Facts

314.7 calories; 9.4 g protein; 38.7 g carbohydrates; 3.7 mg cholesterol; 991.1 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2013
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! Read More
(5)
32 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2013
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! Read More
(5)
Rating: 5 stars
09/30/2013
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! Read More
(5)
Rating: 5 stars
09/09/2013
I omitted the mushrooms and forgot the coconut milk. It tasted good! Read More
(5)
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Rating: 5 stars
11/12/2013
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. Read More
(2)
Rating: 5 stars
12/24/2016
Super good! I made a few adjustments: I added 12 oz of crushed pineapple(broiled w/ corn and some spices sprinkled over) a red pepper 1 large 30 oz. can of pumpkin puree 1 1/2 tsp Italian seasoning instead of Oregano(I was out) In addition to a can of Black Beans I added 1 can of Buttered Beans as well to level out doubling the pumpkin and pineapple. I only used 2 C. of vegetable broth instead of 3 C. because others said it came out more like a soup. I'm really glad I used less broth. I like it thicker. I could still have used less broth. I added an extra 1 1/2 tsp of Harrissa Spice(blend of Caraway Cayenne Chiles Coriander Cumin Garlic) Just thought it would give it more kick. I made this before bed and left it in the slow cooker all night. I was taste testing it before I went to bed and I kept saying wow this is REALLY nice but let me tell you the spices intensified over night quite a bit but not so much that it was too overpowering. Yes the xtra pineapple flavor made it sweeter but it still came together so good even with the extra pumpkin. I would not change the way I made it. I feel the extra spice I added is good this time of year (Late Dec.) but Summer I might not add as much spice because I noted the night before how nice the flavor was as well. I really think also next time I might even do less broth(1 1/2 C.) because It is still a little like soup. I am grateful thank you for sharing the recipe:) I would have never thought of it. Read More
(1)
Rating: 5 stars
10/10/2013
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! Read More
(1)
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Rating: 5 stars
06/08/2014
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. Read More
(1)
Rating: 4 stars
11/15/2014
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. Read More
(1)
Rating: 4 stars
01/03/2014
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. Read More
(1)
Rating: 4 stars
01/16/2016
Really liked the idea of this. Sounded unique and I love all the ingredients but while tasty enough it falls short of being exciting enough to make you crave another bowl. Read More