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