Pumpkin Pineapple Chili

Ingredients

• 15 ounce black beans rinsed drained canned
• 14 ounce coconut milk canned
• 15 ounce regular corn drained canned
• 29 ounce tomatoes diced undrained canned
• 15 ounce pumpkin puree canned
• 1  carrots chopped
• 2 teaspoons chili powder 
• 0.5 cup cilantro leaves fresh chopped
• 4 ounce mushrooms fresh sliced
• 3 cloves garlic minced
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 1  onion chopped
• 1.5 teaspoons oregano dried
• 8 ounce pineapple chunks drained canned
• 0.5 teaspoon salt 
• 3 cups vegetable broth 
• 1  bell pepper yellow chopped

Equipment

• frying pan
• baking sheet
• oven
• pot
• broiler

Directions

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Spread corn and pineapple onto a baking sheet.
3. Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes.
4. Remove from oven.
5. Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until vegetables are softened, 10 to 15 minutes.
6. Mix vegetable broth, tomatoes, pumpkin, black beans, coconut milk, cilantro, onion mixture, and roasted pineapple-corn mixture in a large pot; bring to a boil. Reduce heat and simmer until soup is heated through and flavors have blended, 10 to 15 minutes.
7. Garnish each serving with Cheddar cheese.