Pumpkin Chili

The final dish
As seen on
Two peas & their pod
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.
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