THE RECIPE JOURNAL · Main Course
Pumpkin and Pineapple Spiced Chili
This cozy chili combines the warmth of autumn spices with a sweet twist of pineapple, creating a unique and comforting meal. Perfect for chilly evenings, it’s a delicious way to enjoy bold flavors in every bite.
FROM THE KITCHEN • Pumpkin and Pineapple Spiced Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your oven rack about 6 inches from the heat and preheating the broiler. Spread the corn and pineapple out on a baking sheet, then pop it under the broiler for 2 to 4 minutes until everything gets a nice, light char. Keep an eye on it so it doesn’t burn!
02
Step 2
While that’s happening, heat some olive oil in a skillet over medium heat. Add the onion, mushrooms, yellow bell pepper, carrot, garlic, and spices—chili powder, oregano, cumin, salt, and pepper. Stir everything together and cook until the veggies are soft and fragrant, about 10 to 15 minutes.
03
Step 3
Once the corn and pineapple are roasted, add them along with the sautéed veggies to a large pot. Pour in the vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and toss in some fresh cilantro. Bring it all to a boil, then turn the heat down and let it simmer gently for 10 to 15 minutes so all the flavors can come together.
04
Step 4
Serve it up warm, and if you like, sprinkle some shredded Cheddar on top for a melty, cheesy finish.
Why you’ll love it
This dish combines sweet and spicy flavors in a unique way. The pumpkin adds creaminess, while the pineapple brings a bright, tangy twist. It’s hearty, comforting, and perfect for cooler days.
How to serve
Serve with warm cornbread or over a bed of steamed rice to soak up the sauce. A dollop of sour cream or a sprinkle of fresh cilantro can add a nice touch. Pair it with a crisp green salad for balance.
Storage & leftovers
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days and freezes beautifully for up to three months. Reheat gently on the stove to maintain texture.
