Save It A hearty, smoky chili featuring pumpkin and chipotle peppers, paired with moist, crumbly cornbread—perfect for cozy evenings and fall gatherings.
This chili quickly became a family favorite for chilly nights and gatherings, with everyone loving the spicy-sweet blend and the comforting cornbread on the side.
Ingredients
- Chili: 2 tablespoons olive oil, 1 large yellow onion diced, 3 cloves garlic minced, 1 large red bell pepper diced, 1 jalapeño seeded and minced, 2 chipotle peppers in adobo sauce minced, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, 1 (15 oz / 425 g) can diced tomatoes, 1 (15 oz / 425 g) can black beans drained and rinsed, 1 (15 oz / 425 g) can kidney beans drained and rinsed, 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling), 2 cups vegetable broth, 1 cup frozen or fresh corn kernels, 1 tablespoon maple syrup (optional), Salt and black pepper to taste, 1/4 cup fresh cilantro chopped (plus extra for garnish), Juice of 1 lime
- Cornbread: 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup whole milk (or plant-based milk), 2 large eggs, 1/4 cup unsalted butter melted (or plant-based alternative)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C) for the cornbread. Grease an 8-inch (20 cm) square baking dish or a similar-sized ovenproof dish.
- Sauté onion:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4 5 minutes until soft.
- Cook veggies:
- Stir in garlic, red bell pepper, and jalapeño. Sauté for another 3 minutes.
- Add spices:
- Add chipotle peppers, cumin, smoked paprika, oregano, and cinnamon. Cook for 1 minute until fragrant.
- Add chili ingredients:
- Stir in tomatoes, black beans, kidney beans, pumpkin puree, vegetable broth, and corn. Bring to a simmer.
- Simmer chili:
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Season chili:
- Season chili with maple syrup (if using), salt, and black pepper. Stir in cilantro and lime juice just before serving.
- Prepare cornbread batter:
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, whisk together milk, eggs, and melted butter. Add wet ingredients to the dry and stir until just combined.
- Bake cornbread:
- Pour batter into prepared baking dish and bake for 20 25 minutes, until golden and a toothpick comes out clean.
- Serve:
- Let cornbread cool slightly. Serve chili hot, topped with extra cilantro, alongside slices of warm cornbread.
Save It Making this chili always brings back memories of family dinners and cozy fall nights spent sharing stories and laughter.
Serving Suggestions
Garnish with avocado, diced red onion, or a dollop of sour cream or yogurt for extra flavor. Pair with a robust Zinfandel or smoky porter beer.
Dietary Alternatives
Vegan option: Use plant-based milk and butter, and substitute eggs with flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water). Gluten-free option: Use gluten-free flour blend in cornbread.
Storage Tips
Store leftovers in airtight containers. Chili can be refrigerated for up to 4 days or frozen for up to 3 months.
Save It This pumpkin chipotle chili with cornbread is the perfect comforting meal to enjoy with loved ones any time of year.
Recipe FAQs
- → What adds the smoky flavor to the chili?
Chipotle peppers in adobo sauce contribute a rich, smoky heat that defines the chili’s bold character.
- → Can the cornbread be made vegan?
Yes, by replacing milk with plant-based alternatives and using flaxseed eggs instead of regular eggs, the cornbread suits vegan diets.
- → How can I adjust the spiciness level?
Increase or decrease the number of chipotle peppers or add cayenne pepper to customize the heat to your preference.
- → What is the best way to serve this dish?
Serve the chili hot, garnished with fresh cilantro and lime juice, alongside warm cornbread slices for a satisfying meal.
- → Are there gluten-free options for the cornbread?
Substitute regular flour with a gluten-free flour blend to make the cornbread suitable for gluten-sensitive diets.