This savory 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! Top with crunchy cornbread croutons and your favorite chili toppings.
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
- 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
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