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5 from 1 vote

Vegetarian Pumpkin Chili with Cornbread Croutons

This easy pumpkin chili is a fall favorite! Top with your favorite chili toppings and cornbread croutons for the ultimate bowl of chili!
Prep Time15 mins
Cook Time10 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: easy, gluten free, vegan, vegetarian
Servings: 8
Calories: 248kcal

Ingredients

For the Chili:

  • 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, we use fire roasted
  • 1 tablespoon chili powder plus 1 teaspoon
  • 1 tablespoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Toppings:

  • Shredded cheese
  • Sliced avocado
  • Sliced green onion
  • Jalapeno slices

For the Cornbread Croutons:

  • 4 cups day old cornbread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Instructions

  • In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and yellow pepper. Cook, stirring occasionally, until vegetable soften, about 5 minutes. Stir in the garlic and cook for an additional 2 minutes.
  • Add the tomatoes, black beans, pinto beans, pumpkin, vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the chili simmer on low for 15 minutes.
  • While the chili is simmering, make the cornbread croutons, if using. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the cornbread cubes on the baking sheet and drizzle with olive oil and toss. Spread the croutons out so they are iIn an even layer and not touching. Sprinkle with a little salt. Bake for 15 minutes, turning half way through, or until the croutons are golden brown and crispy.
  • To serve, ladle the chili into bowls. Top with desired toppings and cornbread croutons, if using. Serve warm.

Nutrition

Calories: 248kcal | Carbohydrates: 45g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 711mg | Fiber: 14g | Sugar: 6g | Vitamin A: 9623IU | Vitamin C: 54mg | Calcium: 102mg | Iron: 5mg