Pumpkin Chili
The ultimate comfort food, Pumpkin Chili is a delicious blend of spices, beans, and creamy pumpkin. This easy weeknight dinner is perfect for chilly evenings, and it’s a crowd-pleaser at gatherings. Make it tonight for a warm hug in a bowl!
Equipment
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Oven
- Saucepan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium red pepper seeds removed and chopped
- 1 medium yellow pepper seeds removed and chopped
- 3 cloves garlic minced
- 30 oz fire roasted tomatoes
- 15 oz black beans rinsed and drained
- 15 oz pinto beans rinsed and drained
- 15 oz 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
- 1/2 teaspoon black pepper
- units shredded cheese
- units sliced avocado
- units sliced green onion
- units jalapeño slices
- 4 cups day old cornbread cut into 1-inch cubes
- 1 tablespoon olive oil
- units kosher salt to taste
Instructions
- 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.
- Add the fire roasted tomatoes, black beans, pinto beans, pumpkin puree, vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the chili simmer on low for 15 minutes.
- 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 half way through, or until the croutons are golden brown and crispy.
- To serve, ladle the chili into bowls. Top with desired toppings and cornbread croutons, if using. Serve warm.
Notes
- Tip 1: You can use store bought cornbread to make the cornbread.
- Tip 2: You can freeze the chili for up to 3 months.