Being discovered in the New World by European explorers (and then taken back to Europe and cultivated there); vs. being a cultural invention of people living in the Americas and having to deal with its local climate and growing conditions; vs. being discovered by European explorers but found to only grow in the local climate and so farmed there, are all pretty different things, and it’s weird to conflate them like this.

Tomatoes and potatoes, and the vanilla bean, were cultivated in Europe, by Europeans.

Chilies were cultivated in the Americas (over 6000 years ago), and then traded to European explorers who took them back home and grew them there, too.

The cocoa bean was cultivated in the Americas, by the Olmec; and then traded to European explorers who tried to grow it, failed, and ended up invading the area to farm it.

Of these, the first is European cuisine, through-and-through. The second is aboriginal Mesoamerican cuisine. And the third is what you might call “American” cuisine, insofar as—like most of the historical cuisines in America itself—it was a cuisine invented by farmers from Europe (and the slaves they brought from everywhere else) learning to live in the Americas.