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
Step 1
In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and yellow pepper. Cook, stirring occasionally, until vegetable soften, about 5 minutes. Stir in the garlic and cook for an additional 2 minutes.
Step 2
Add the tomatoes, black beans, pinto beans, pumpkin, vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the chili simmer on low for 15 minutes.
Step 3
While the chili is simmering, make the cornbread croutons, if using. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the cornbread cubes on the baking sheet and drizzle with olive oil and toss. Spread the croutons out so they are in an even layer and not touching. Sprinkle with a little salt. Bake for 15 minutes, turning halfway through, or until the croutons are golden brown and crispy.
Step 4
To serve, ladle the chili into bowls. Top with desired toppings and cornbread croutons, if using. Serve warm.
Step 5
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Chef's notes
You can use store bought cornbread to make the cornbread. You can freeze the chili for up to 3 months.
