Pumpkin Chili

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.

• 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