Ingredients
8
8 servings
- •1 (15 ounce) can corn, drained
- •1 (8 ounce) can pineapple chunks, drained
- •2 tablespoons olive oil
- •1 onion, chopped
- •1 (4 ounce) package sliced fresh mushrooms
- •1 yellow bell pepper, chopped
- •1 carrot, chopped
- •3 cloves garlic, minced
- •2 teaspoons chili powder
- •1 ½ teaspoons dried oregano
- •1 ½ teaspoons ground cumin
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •3 cups vegetable broth
- •2 (14.5 ounce) cans diced tomatoes, undrained
- •1 (15 ounce) can pumpkin puree
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (14 ounce) can coconut milk
- •½ cup chopped fresh cilantro
- •¼ cup shredded Cheddar cheese, or as needed
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 315
- Carbohydrate: 39g
- Fat: 17g
- Fiber: 9g
- Protein: 9g
- Sugar: 12g
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