Pumpkin Chili
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.93 out of 5 stars
(13)
Ingredients
8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red pepper, seeds removed and chopped
- 1 yellow pepper, seeds removed and chopped
- 3 cloves garlic, minced
- 30 oz fire roasted tomatoes
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable broth
- 1 cup frozen roasted corn, we use fire roasted
- 1 tablespoon chili powder plus 1 teaspoon
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Shredded cheese
- Sliced avocado
- Sliced green onion
- Jalapeno slices
- 4 cups day old cornbread, cut into 1-inch cubes
- 1 tablespoon olive oil
- Kosher salt, to taste
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Preparation
Chef’s notes
You can use store bought cornbread to make the cornbread. You can freeze the chili for up to 3 months.