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Cozy Pumpkin Chili with Black Beans & Cornbread Topping

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A hearty, one-pot chili made with pumpkin puree, black beans, and kidney beans, topped with a fluffy cornbread crust that bakes right on top. Perfect for fall evenings and cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 pound lean ground beef or turkey
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup vegetable or chicken broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 cup cornmeal (medium-ground)
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ¾ cup milk (whole milk or non-dairy alternative)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large oven-safe Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
  3. Add the minced garlic and diced red bell pepper. Cook for another 2 minutes, stirring frequently.
  4. Add the ground meat and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain excess fat if desired.
  5. Stir in the chili powder, cumin, smoked paprika, and oregano. Let the spices toast for about 30 seconds.
  6. Add the pumpkin puree, diced tomatoes (with juices), black beans, kidney beans, and broth. Stir until well combined.
  7. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to low and let cook for 10 minutes.
  8. Meanwhile, make the cornbread topping: In a small bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together milk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  9. Drop spoonfuls of the cornbread batter over the chili. Do not spread. If using cheese, sprinkle it over the batter.
  10. Transfer the Dutch oven to the preheated oven (uncovered) and bake for 20-25 minutes, until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  11. Let rest for 5-10 minutes before serving.

Notes

Don’t skip toasting the spices. Use 100% pure pumpkin puree, not pumpkin pie filling. Let the chili simmer before adding the topping. Do not overmix the cornbread batter. Let the dish rest before serving for cleaner portions.

Nutrition

Keywords: pumpkin chili, black bean chili, cornbread topping, fall chili, one-pot chili, cozy chili

Find it online: https://yumbelle.com/cozy-pumpkin-chili-with-black-beans-and-cornbread-topping/