Pumpkin Chili with Maple Syrup Glazed Cornbread

**Pumpkin Chili:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.

Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

Pour in vegetable broth and diced tomatoes (with their juices). Stir in pumpkin puree, kidney beans, black beans, and corn. Bring to a simmer.

Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow the flavors to meld. Season with salt and pepper to taste.

**Maple Syrup Glazed Cornbread:** Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cornbread is baking, prepare the maple syrup glaze. In a small saucepan, melt vegan butter (or regular butter if not vegan) over medium heat. Stir in maple syrup and heat through.

Once the cornbread is done, remove it from the oven and immediately brush the top with the maple syrup glaze. Let cool slightly before cutting into squares and serving with the pumpkin chili.