Pumpkin Pineapple Chili Food
PUMPKIN PINEAPPLE CHILI
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!
Provided by The Ingalls House
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 47m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 38.7 g, Cholesterol 3.7 mg, Fat 16.5 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 10.8 g, Sodium 991.1 mg, Sugar 12.3 g
PUMPKIN PINEAPPLE SMOOTHIE
Make and share this Pumpkin Pineapple Smoothie recipe from Food.com.
Provided by Scotty Callies Mom
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Blend.
Nutrition Facts : Calories 238.4, Fat 2.7, SaturatedFat 1.5, Cholesterol 9, Sodium 462.5, Carbohydrate 35.3, Fiber 2.2, Sugar 20.1, Protein 18
EASY PINEAPPLE CHILI
Make and share this Easy Pineapple Chili recipe from Food.com.
Provided by FLKeysJen
Categories Poultry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat in a skillet and drain the oil.
- Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.
PUMPKIN CHILI
Make and share this Pumpkin Chili recipe from Food.com.
Provided by southern chef in lo
Categories Onions
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown the ground beef and pour off grease.
- Add the rest of the ingredients to the pot, stirring well. Simmer for 1 to 2 hours.
- Serve with crackers, hot bread, or garlic bread.
HAWAIIAN PINEAPPLE PUMPKIN SOUP
A sweet starter to any gourmet meal. First made during my teaching practicum by a grade 7 student for stone soup day. She was kind enough to share the recipe. Sure to please the pickiest eater!
Provided by Fairy Godmother
Categories Tropical Fruits
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel and chop onions.
- Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices.
- Simmer for 15 minutes stirring occasionally.
- Add water and cover. Simmer for 40 minutes.
- Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture.
- Stir mixture in to soup. Continue stirring while bringing soup to a boil.
- Lower heat and stir in light cream.
- Serve hot with a dollop of whipped cream and shredded coconut over each serving.
- Alterations:.
- - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.
Nutrition Facts : Calories 383.1, Fat 23.9, SaturatedFat 14.8, Cholesterol 79.8, Sodium 106.4, Carbohydrate 38.5, Fiber 2, Sugar 13.2, Protein 8
PUMPKIN - PINEAPPLE CHEESECAKE
It doesn't get any better than this luscious, creamy pumpkin cheesecake, drizzled with a pineapple glaze and juicy pineapple slices. (And it's another way to fit vitamin A-rich pumpkin into your menu plans!)
Provided by cannedfood
Categories Dessert
Time 2h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- For the cake: Heat the oven to 350º F. Place a pan of hot water on the rack of oven. Coat an 8-inch springform pan with no-stick spray. Set aside 2 tablespoons of brown sugar. Beat the remaining sugar and cream cheese until smooth. Mix in the pumpkin, eggs, flour, spice and vanilla. Pour into the prepared pan and bake for 50 minutes. Turn off the oven and let the cake stand in the oven for 1 hour. Remove from the oven and cool on a rack to room temperature. Loosen the edge of the cake with a knife and refrigerate for at least 3 hours.
- For the glaze: Drain the pineapple, reserving the syrup. Chop 1 pineapple slice finally; combine it with the reserved syrup and the remaining 2 tablespoons brown sugar in a saucepan and cook over medium-high heat for 8 minutes or until thick; do not stir. Just before serving, arrange the remaining pineapple slices on the cake and top with the glaze.
- Nutritional Information Per Serving: Calories 220; Total fat 10g; Saturated fat 5g; Cholesterol 125mg; Sodium 240mg; Total carbohydrate 23g; Fiber 3g; Protein 8g; Vitamin A 180%DV*; Vitamin C 0%DV; Calcium 10%DV; Iron 8%DV.
- * Daily Value.
Nutrition Facts : Calories 225.5, Fat 12.6, SaturatedFat 7.2, Cholesterol 138.1, Sodium 211.1, Carbohydrate 20.7, Fiber 0.5, Sugar 14.3, Protein 8.2
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