Pumpkin chili

This easy pumpkin chili is a fall favorite! Top  with your favorite chili toppings and cornbread croutons for the ultimate bowl of chili!

"This is delicious! I didn’t have the full quantities of peppers and pumpkin; it didn’t matter. I used chunky tomato sauce. It’s very thick a bit spicy; however the cheese and a bit of sour cream may reduce the spiciness. I don’t usually like pinto beans, and these worked perfectly in the recipe!" -Joan


Cook onion, red pepper, and yellow pepper in olive oil. Stir in garlic and cook. Add remaining ingredients. Stir and let simmer.


Drizzle cornbread cubes with olive oil and toss. Sprinkle with salt. Bake. Serve.