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