Pumpkin Pineapple Chili
Classic chili with the addition of pumpkin, pineapple, and coconut milk results in a sweet and savory version perfect for cold evenings.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

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.