Gather ’round, my fellow food adventurers, for a spooktacular culinary delight that’s sure to have your taste buds howling with joy! Introducing the Ghoulishly Good Spicy Pumpkin Chili with Cornbread Topping – a delectable fusion of seasonal flavors and fiery kick, perfect for all your festive fall gatherings.
Why You’ll Love This Ghoulishly Good Spicy Pumpkin Chili with Cornbread Topping
This cozy and comforting chili is a true showstopper, blending the rich, earthy notes of pumpkin with a spicy kick that’ll warm you from the inside out. The velvety smooth texture and melty cornbread topping make this dish an indulgent and satisfying experience, while the bright, zesty flavors keep it feeling light and fresh. It’s the perfect balance of comfort and craveable flavors, perfect for curling up on a chilly autumn evening or serving up at your next Halloween bash.
Ingredients
This recipe calls for a delightful array of seasonal ingredients, from the hearty pumpkin to the smoky chili peppers. The cornbread topping adds a golden, crispy crunch that ties the whole dish together.
- 1 (15 oz) can – Pumpkin puree
- 1 lb – Ground beef or turkey
- 1 medium – Onion, diced
- 3 cloves – Garlic, minced
- 2 – Jalapeño peppers, seeded and diced
Ingredient Substitutions
- Pumpkin: Sweet potatoes or butternut squash (similar seasonal flavors)
- Ground Beef/Turkey: Omit for a vegetarian/vegan version (use vegetable broth)
How to Make Ghoulishly Good Spicy Pumpkin Chili with Cornbread Topping
This chili comes together in 3 easy steps, with a delicious cornbread topping baked to golden, crispy perfection.
Step 1: Prep Work
Start by gathering all your ingredients and prepping your workstation. Dice the onions, mince the garlic, and chop the chili peppers. Measure out all your spices and have them at the ready.
Step 2: Main Cooking Process
In a large pot or Dutch oven, sauté the onions and garlic until fragrant. Add the chili peppers and spices, and let the flavors bloom. Stir in the pumpkin puree, diced tomatoes, and broth, then let the chili simmer until the flavors have melded and the texture is velvety smooth.
Step 3: Final Steps/Assembly
While the chili is simmering, prepare the cornbread topping. In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the melted butter, milk, and egg until just combined. Spoon the cornbread mixture over the top of the chili, then bake until the topping is golden and crispy.
Recipe Variations & Tips
- Spice it up: Add a dash of cayenne pepper or chipotle chili powder to the chili for an extra-spicy kick.
- Mix it up: Experiment with different types of beans, such as kidney or black beans, to change up the texture and flavor profile.
- Festive Flair: For a more festive presentation, try adding a sprinkle of pumpkin seeds or a dollop of sour cream to the top of the chili.
- Customize the Cornbread: Play around with the cornbread topping, using different cheeses or herbs to suit your taste.
Serving & Storage
Serve with: A crisp autumn salad or a side of roasted vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
Reheat: Reheat gently on the stove or in the microwave until warmed through.
Make-Ahead: The chili can be made a day or two in advance and reheated before serving. The flavors will only continue to deepen and meld together.
Nutrition Information
This cozy chili dish is not only delicious, but it’s also packed with nutritious ingredients. Pumpkin is a rich source of vitamin A, fiber, and antioxidants, while the beans and cornbread provide a satisfying dose of complex carbohydrates and protein. Enjoy this comforting meal guilt-free, knowing you’re nourishing your body with wholesome, flavorful goodness.
- Serving Size: 1 cup
- Calories: 350 kcal
- Protein: 20 g
- Carbs: 40 g
- Fat: 15 g
- Sodium: 650 mg
Frequently Asked Questions
Can I make this chili in advance?
Absolutely! The chili can be made a day or two ahead of time and reheated before serving. The flavors will only continue to deepen and meld together.
Can I use fresh pumpkin instead of canned?
Definitely! Simply roast or steam some pumpkin until tender, then mash it up and use it in place of the canned pumpkin puree.
How can I make this recipe vegetarian or vegan?
To make this chili vegetarian, simply omit the ground beef and use vegetable broth instead of chicken broth. For a vegan version, you can also swap the cornbread topping for a plant-based alternative.
Can I make this chili in the slow cooker or Instant Pot?
Absolutely! This recipe can easily be adapted for the slow cooker or Instant Pot. Just follow the recipe instructions, then let the chili simmer on low for 6-8 hours (slow cooker) or pressure cook for 30 minutes (Instant Pot).
How can I make this chili extra spicy?
For an extra spicy kick, feel free to add more chili peppers, a dash of cayenne, or a dollop of your favorite hot sauce. You can also use a combination of different chili peppers to create a complex, layered heat.
Try These Next
- Harvest Pumpkin Chili With Cornbread Topping
- Harvest Chili With Spiced Cornbread Topping
- Creamy Pumpkin Chili Mac Casserole With Cheddar Crust
Ghoulishly Good Spicy Pumpkin Chili with Cornbread Topping
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: 🎉 Festive & Seasonal Feasts
- Method: Baking & Simmering
- Cuisine: American
- Diet: Vegetarian
Description
This Ghoulishly Good Spicy Pumpkin Chili is the perfect festive dish for Halloween. Packed with flavors and topped with a cornbread crust, it’s both hearty and comforting!
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 1 cup corn kernels (fresh or frozen)
– 1 cup shredded cheese (optional)
Instructions
1. 1. In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until soft.
2. 2. Stir in minced garlic and cook for another minute.
3. 3. Add pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, cayenne pepper, salt, and pepper. Bring to a boil.
4. 4. Reduce heat and let simmer for 20-25 minutes, stirring occasionally.
5. 5. Add corn kernels and cook for an additional 5 minutes.
6. 6. While the chili simmers, prepare the cornbread topping according to package instructions or your favorite recipe.
7. 7. Once the chili is ready, pour it into a baking dish and spread the cornbread mixture evenly on top.
8. 8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the cornbread is golden brown.
9. 9. Let cool slightly before serving. Enjoy your festive chili!
Notes
For a vegetarian option, ensure the cornbread mix is free from animal products. You can add toppings like sour cream or avocado for extra creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pumpkin, chili, cornbread, spicy, Halloween