2017 - Aloha Pilgrim - Pumpkin Pineapple Chili Sin Carne
Chili Chef: Michael Cincinatus


3 dried ancho chilis, stemmed, seeded and torn into pieces
3 dried California chilis, stemmed, seeded and torn into pieces
2 dried arbol chilis, stemmed, seeded and torn into pieces
1 habanero chili, stemmed and seeded
24 oz canned corn, drained
42 oz canned pineapple chunks, drained
3 tablespoons olive oil
1 ½ onions, chopped
1 ½ red bell peppers, chopped
1 ½ carrots, cubed
5 garlic cloves, minced
1 tbsp chili powder
2 ¼ tsp dried oregano
1 tbsp ground cumin
¾ tsp salt
¾ tsp ground black pepper
4 ½ cups vegetable broth
42 oz canned diced tomatoes
24 oz canned pumpkin puree
38 oz canned black bleans, rinsed and drained
14 oz canned coconut milk


  1. Bring the ancho, California, arbol and habanero chilis and 1 cup water to a simmer in a medium saucepan over high heat. Cover; Reduce the heat to medium-low and simmer until the chilies are tender (around 5 minutes). Purée the chili water mixture until smooth.
  2. Set your oven rack 6” from the broiler. Spread the corn onto a baking sheet. Broil the corn until browned to taste (10-15 mins), stirring occassionaly. Watch it closely so that it doesn’t burn.
  3. Repeat with the pineapple. Again, watch it closely to prevent burning.
  4. Heat the olive oil in a Dutch oven over medium heat. Add the carrots, onion, bell peppers, chili powder, oregano, cumin, salt and pepper to the hot oil. Cook for 15 mins, stirring frequently, until vegetables are soft and there is a good fond on the pot.
(copyright 1990-2018, Ian Silver)