Pumpkin Chili with Cornbread

 

Today’s temperature high was 89 degrees; not exactly chili-eating weather, but it started raining mid-afternoon and has been ever since, so I figured it was acceptable to throw on a pot of chili and cozy up for a night in with the fam.

As listed in my 2017 Fall Bucket List, making pumpkin chili was on the agenda.  I had no idea what I was planning to serve for dinner tonight and as the rain poured outside I figured, why not pumpkin chili with some cornbread?

This recipe is great; the ingredients are simple and you probably have most of the items in your pantry right now.  It packs great pumpkin flavor and is the perfect balance between a hint of sweet and also savory.  And with a buttery piece of cornbread on the side, mmmm, this is the epitome of fall eating!  The other great thing about this dish is that you can cook it on the stovetop, or in your crockpot.  Here is the recipe:

 Pumpkin Chili

Ingredients:

1 Tbsp Olive Oil

1 Onion, chopped

1 lb Ground Beef or Turkey

15 oz can Pure Pumpkin

14.5 oz can Diced Tomatoes

15 oz can Chili Beans (in medium spice chili sauce – I use Target brand)

15 oz can Black Beans

2 Tbsp Brown Sugar

1 Tbsp Minced Garlic

1 1/2 Tbsp Chili Powder

1 Tbsp Pumpkin Pie Spice

Salt/Pepper to taste

Optional: Shredded cheese and/or sour cream, for topping

STOVETOP DIRECTIONS

In a large pot on medium heat, heat oil and cook onions until translucent.

Add ground meat and heat until cooked through; drain oil then return meat to pot.

Add remaining ingredients (minus the optional toppings).

Simmer for 20 minutes, stirring occasionally, then turn heat to low, cover, and cook for 2 1/2 hours.

Serve with shredded cheese and a dollop of sour cream on top.

CROCKPOT DIRECTIONS

Follow the first two steps for the onion and meat above, then add all ingredients into a crockpot.

Set heat to low and cook for 3-4 hours.

Serve with shredded cheese and a dollop of sour cream on top.

 Cornbread

Ingredients:

2 boxes Jiffy Cornbread Mix

2 Eggs

1 Cup Milk

1/2 Cup Sweet Corn, frozen

1/2 Cup Sugar

2 Tbsp Melted Butter plus an additional 2 Tbsp Melted Butter

DIRECTIONS

Preheat oven to 400 degrees.

Combine all ingredients in a large mixing bowl, reserving 2 Tbsp of melted butter.

Grease a 13×9 pan with butter or nonstick cooking spray.

Pour batter into the pan and bake for 20 minutes or until done.

Once you take the pan out of the oven, spread the remaining 2 Tbsp of melted butter on top.

Serve alongside chili.

This is the perfect meal for dinner, a football or tailgating event, a Friendsgiving or Halloween party, or to share at a potluck.

Enjoy!