Smoky Chipotle Pumpkin Chili with Cornbread
Equipment
- Large pot
- Mixing bowl
- 8x8 baking dish
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 1 tablespoon honey
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and chipotle peppers and cook for 1 minute more.
- Add the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, smoked paprika, and cumin. Stir everything together and bring to a simmer.
- Season with salt and pepper. Let the chili cook uncovered for 20 minutes, stirring now and then until it thickens.
- While the chili simmers, heat the oven to 400°F. In a mixing bowl, whisk together the cornmeal, flour, and baking powder.
- In a separate bowl, mix the milk, egg, melted butter, and honey. Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the cornbread batter into a greased 8x8 baking dish. Bake for 18 to 20 minutes until the top is golden and a toothpick comes out clean.
- Serve the chili in bowls with squares of warm cornbread on the side.
Notes
Make the chili a day ahead and reheat it gently on the stove so the flavors settle. If the chili thickens too much in the fridge, add a splash of broth when warming it. Skip the honey in the cornbread if you prefer it less sweet.
Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl, 8x8 baking dish
Cuisine: American
Equipment: Large pot, Mixing bowl, 8x8 baking dish