Vegetarian Pumpkin Chili with Cornbread Croutons

This savory Vegetarian Pumpkin Chili has everything you want in a chili: tomatoes, peppers, black beans, pinto beans, corn, and a little pumpkin in there to make it perfect for fall!

No one will even believe there’s pumpkin mixed in, and the flavor is incredible. This is a pumpkin chili recipe I would use for a game day, as an easy weeknight dinner, or to have warm on the stove for Halloween night! I like to make homemade cornbread croutons to top things off, they aren’t required, but SO good! They take the pumpkin to a whole new level. Our family looks forward to this chili recipe every single year. It is a fall staple at our house. I love having a big pot of chili simmering on my stove. Nothing feels quite so cozy! Once you have your ingredients gathered, this Pumpkin Chili comes together quickly, making it a slam-dunk weeknight meal that everyone in your house will love.

Ingredients:

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red pepper, seeds removed and chopped
• 1 yellow pepper, seeds removed and chopped
• 3 cloves garlic, minced
• 30 oz fire roasted tomatoes
• 15 oz can black beans, rinsed and drained
• 15 oz can pinto beans, rinsed and drained
• 15 oz can 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
• ½ teaspoon black pepper

Toppings:

• Shredded cheese
• Sliced avocado
• Sliced green onion
• Jalapeno slices

For the Cornbread Croutons:

• 4 cups day old cornbread, cut into 1-inch cubes
• 1 tablespoon olive oil
• Kosher salt, to taste