Pumpkin Chili with Cornbread Croutons
View original ↗
Two Peas & Their Pod · by Maria Lichty★ 4.9 (13)

Pumpkin Chili with Cornbread Croutons

NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 41%
CARBS 87G59% OF CAL
14G FIBER47G OTHER25G TOTAL SUGAR
FAT 19G29% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian chili made with pumpkin, beans, and fall spices. Topped with cornbread croutons and cheese, it's a hearty seasonal main dish that's warming and satisfying.

mainamericansoupbeansgluten freevegetarian
View the full recipe on Two Peas & Their Pod →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 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
  • Shredded cheese
  • Sliced avocado
  • Sliced green onion
  • Jalapeno slices
  • 4 cups day old cornbread, (cut into 1-inch cubes)
  • Kosher salt, (to taste)
PREP
15M
SODIUM
1678MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.