As the leaves start to turn and the air grows crisp, there’s nothing quite like a cozy, comforting bowl of harvest pumpkin chili with a golden, crumbly cornbread topping to bring people together. This recipe is a celebration of the season’s best flavors, blending the earthy sweetness of pumpkin, the warmth of aromatic spices, and the satisfying heartiness of beans and ground turkey. It’s the ultimate fall feast that will have your guests coming back for seconds (and maybe thirds).
Why You’ll Love This Harvest Pumpkin Chili with Cornbread Topping
This Harvest Pumpkin Chili with Cornbread Topping is the epitome of cozy, comforting, and craveable. The pumpkin lends a rich, velvety texture and subtle sweetness that perfectly balances the smoky, zesty spices. The cornbread topping adds a delightful crunch and golden crumb that takes this chili to the next level. It’s a truly special dish that will have your taste buds dancing with joy. Whether you’re hosting a festive gathering or simply craving a satisfying, nourishing meal, this recipe is sure to become a new fall favorite.
Ingredients
To make this harvest pumpkin chili, you’ll need a few key ingredients: ground turkey, onions, garlic, pumpkin puree, diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, and a touch of maple syrup for sweetness. For the cornbread topping, you’ll need cornmeal, all-purpose flour, baking powder, salt, milk, and melted butter.
Ingredient Substitutions
- Ground Turkey: You can use ground beef or chicken instead (for a different protein source).
- Kidney Beans: Feel free to use black beans or pinto beans (for a dietary swap).
How to Make Harvest Pumpkin Chili with Cornbread Topping
Begin by dicing the onions and mincing the garlic. In a large pot or Dutch oven, brown the ground turkey over medium-high heat, breaking it up as it cooks. Once the turkey is cooked through, add the onions and garlic, and sauté until the onions are translucent.
Step 1: Prep Work
Next, stir in the pumpkin puree, diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
Step 2: Main Cooking Process
While the chili is simmering, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Add the milk and melted butter, and stir just until combined (do not overmix). Dollop the cornbread batter over the top of the chili, spreading it out evenly.
Step 3: Final Steps/Assembly
Transfer the pot to the oven and bake at 400°F for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove the chili from the oven and let it cool for a few minutes before serving.
Step 4: Finishing Touches
Recipe Variations & Tips
- Spice it Up: Add a pinch of cayenne pepper or a diced jalapeño for a spicier chili.
- Garnish Options: Top the chili with shredded cheese, diced avocado, or a dollop of sour cream for extra creaminess and flavor.
- Thicken It Up: For a thicker consistency, mash some of the beans against the side of the pot or blend a portion of the chili in a blender before adding it back to the pot.
- Roasted Pumpkin: Use roasted and puréed fresh pumpkin instead of canned for a more intense pumpkin flavor.
Serving & Storage
Serve with: This Harvest Pumpkin Chili with Cornbread Topping is best served hot, straight from the oven. Ladle the chili into bowls and top each serving with a generous piece of the crispy, golden cornbread.
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: To reheat, simply place the chili in a saucepan or microwave-safe dish and heat until warmed through.
Make-Ahead: You can prepare the chili base up to 3 days in advance and store it in the refrigerator. When ready to serve, simply reheat the chili, prepare the cornbread topping, and bake as directed.
Nutrition Information
This hearty chili is not only delicious, but also nutritious. Each serving provides a good source of protein, fiber, and a variety of vitamins and minerals, including vitamin A from the pumpkin. It’s a well-balanced meal that will keep you feeling satisfied and nourished.
- Serving Size: 1 bowl
- Calories: 450 kcal
- Protein: 30 g
- Carbs: 50 g
- Fat: 15 g
- Sodium: 800 mg
Frequently Asked Questions
Can I make this chili in advance?
Yes, you can absolutely make this chili in advance. The flavors will actually deepen and meld together even more if you let it sit for a day or two. Just prepare the chili up to the point of adding the cornbread topping, then refrigerate until ready to bake and serve.
Can I use fresh pumpkin instead of canned?
Absolutely! If you have access to fresh pumpkin, you can roast and purée it yourself. You’ll need about 2 cups of fresh pumpkin purée to replace the canned version in this recipe.
Can I make this chili vegetarian or vegan?
Yes, you can easily adapt this recipe to be vegetarian or vegan. Simply swap the ground turkey for your favorite plant-based protein, such as crumbled tofu or cooked lentils. For the cornbread topping, use a vegan milk and butter substitute.
How can I make this chili ahead of time?
This chili actually gets better the longer it sits, so it’s a great make-ahead option. You can prepare the chili base up to 3 days in advance and store it in the refrigerator. When ready to serve, simply reheat the chili, prepare the cornbread topping, and bake as directed.
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. For the slow cooker, simply add all the ingredients (except the cornbread topping) to the pot, cover, and cook on low for 6-8 hours or on high for 3-4 hours. For the Instant Pot, use the sauté function to brown the turkey, then add the remaining ingredients and pressure cook for 15-20 minutes. Prepare the cornbread topping and bake as directed.
Try These Next
- Harvest Chili With Spiced Cornbread Topping
- Hearty Chili Mac Casserole With Cheddar Topping
- Cheesy Chili Mac Casserole With Garlic Bread Topping
Harvest Pumpkin Chili with Comforting Cornbread Topping
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: 🎉 Festive & Seasonal Feasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and hearty pumpkin chili, perfect for fall, topped with a delicious cornbread crust.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup corn kernels (fresh or frozen)
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (for topping)
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until soft, about 5 minutes.
2. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
4. Preheat the oven to 400°F (200°C).
5. Pour the chili into a baking dish and sprinkle cheese on top.
6. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Notes
For added flavor, consider adding diced jalapeños for heat or a squeeze of lime before serving.
Serve with a side of cornbread for the perfect fall meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, chili, cornbread, fall, comfort food