Vegetarian Pumpkin Chili with Cornbread Croutons - Two Peas & Their Pod
"This savory Vegetarian 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! Pumpkin Chili I love fall because that means it is soup and chili season. This Pumpkin Chili is the PERFECT fall chili recipe! When…..."
INGREDIENTS
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1 tablespoon olive oil
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1 medium onion, (chopped)
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1 red pepper, (seeds removed and chopped)
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1 yellow pepper, (seeds removed and chopped)
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3 cloves garlic, (minced)
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30 oz fire roasted tomatoes
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15 oz can black beans, (rinsed and drained)
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15 oz can pinto beans, (rinsed and drained )
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15 oz can pumpkin puree ((not pumpkin pie filling))
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1 cup vegetable broth
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1 cup frozen roasted corn, (we use fire roasted)
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1 tablespoon chili powder plus 1 teaspoon
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1 tablespoon cumin
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1/2 teaspoon smoked paprika
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1 teaspoon kosher salt
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½ teaspoon black pepper
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Shredded cheese
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Sliced avocado
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Sliced green onion
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Jalapeno slices
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4 cups day old cornbread, (cut into 1-inch cubes)
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1 tablespoon olive oil
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Kosher salt, (to taste)
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