# What You'll Need:
→ Chili
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 1 jalapeño, seeded and minced
06 - 2 chipotle peppers in adobo sauce, minced
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon ground cinnamon
11 - 1 (15 oz) can diced tomatoes
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 1 (15 oz) can kidney beans, drained and rinsed
14 - 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
15 - 2 cups vegetable broth
16 - 1 cup frozen or fresh corn kernels
17 - 1 tablespoon maple syrup (optional)
18 - Salt and black pepper, to taste
19 - 1/4 cup fresh cilantro, chopped, plus extra for garnish
20 - Juice of 1 lime
→ Cornbread
21 - 1 cup yellow cornmeal
22 - 1 cup all-purpose flour
23 - 2 tablespoons granulated sugar
24 - 1 tablespoon baking powder
25 - 1/2 teaspoon salt
26 - 1 cup whole milk or plant-based milk
27 - 2 large eggs
28 - 1/4 cup unsalted butter, melted or plant-based alternative
# Directions:
01 - Preheat oven to 400°F. Grease an 8-inch square baking dish or comparable ovenproof dish.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 4 to 5 minutes until softened.
03 - Add minced garlic, red bell pepper, and jalapeño to the pot. Cook for 3 minutes, stirring frequently.
04 - Incorporate chipotle peppers, ground cumin, smoked paprika, dried oregano, and ground cinnamon. Cook for 1 minute until aromatic.
05 - Stir in diced tomatoes, black beans, kidney beans, pumpkin puree, vegetable broth, and corn kernels. Bring mixture to a simmer.
06 - Reduce heat to low. Cover pot and simmer for 30 minutes, stirring occasionally.
07 - Adjust flavor with maple syrup if desired, salt, and black pepper. Mix in chopped cilantro and lime juice just before serving.
08 - While chili simmers, combine cornmeal, all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
09 - In a separate bowl, whisk milk, eggs, and melted butter until smooth. Pour wet mixture into dry ingredients and stir until just combined.
10 - Transfer batter to greased baking dish. Bake for 20 to 25 minutes until golden brown and a toothpick inserted comes out clean.
11 - Allow cornbread to cool slightly. Serve the chili hot, garnished with extra cilantro, alongside warm slices of cornbread.
