Description
This hearty Pumpkin Chili with Cornbread Croutons is a flavorful and comforting dish perfect for cooler days. Combining fire-roasted tomatoes, pumpkin puree, black and pinto beans, and a blend of spices, this chili offers a unique twist on a classic favorite. Topped with crispy homemade cornbread croutons and optional garnishes like shredded cheese and avocado, it’s a satisfying meal that balances warmth, spice, and texture.
Ingredients
Chili Ingredients
- 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 (fire roasted preferred)
- 1 tablespoon chili powder plus 1 teaspoon
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Toppings
- Shredded cheese
- Sliced avocado
- Sliced green onion
- Jalapeno slices
Cornbread Croutons
- 4 cups day old cornbread, cut into 1-inch cubes
- 1 tablespoon olive oil
- Kosher salt, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, heat 1 tablespoon olive oil. Add chopped onion, red pepper, and yellow pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add minced garlic and cook for an additional 2 minutes until fragrant.
- Add Base Ingredients: Stir in fire roasted tomatoes, black beans, pinto beans, pumpkin puree, vegetable broth, and frozen roasted corn. Add chili powder, cumin, smoked paprika, kosher salt, and black pepper. Mix well to combine all ingredients.
- Simmer Chili: Reduce heat to low and let the chili simmer gently for 15 minutes, allowing flavors to meld and the chili to thicken slightly.
- Prepare Cornbread Croutons: While the chili simmers, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the cornbread cubes on the baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Arrange the cubes in a single, even layer without touching. Sprinkle with kosher salt to taste.
- Bake Croutons: Bake the cornbread cubes for 15 minutes, turning halfway through the baking time, until they are golden brown and crispy.
- Serve: Ladle the warm chili into bowls. Top with your choice of shredded cheese, sliced avocado, green onions, jalapeno slices, and the freshly baked cornbread croutons. Serve immediately for best flavor and texture.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Using fire roasted tomatoes and corn adds a smoky depth of flavor to the chili.
- For spicier chili, add more jalapeno slices or a dash of cayenne pepper in the chili.
- Cornbread croutons can be stored in an airtight container once cooled and reused for other salads or soups.
- This chili freezes well – store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American