Pumpkin Chili with Maple Syrup Glazed Cornbread

A comforting and unique chili featuring pumpkin puree for sweetness and creaminess, served with a maple-glazed cornbread. The perfect fall meal!

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

595 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.61/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil

£0.25

1mediumOnion(diced)

£0.50

1mediumRed Bell Pepper(diced)

£0.75

4clovesGarlic(minced)

£0.20

2tablespoonsChili Powder

£0.15

1tablespoonCumin

£0.10

1teaspoonSmoked Paprika

£0.05

1teaspoonOregano(dried)

£0.05

4.5teaspoonCayenne Pepper(optional, for heat)

£0.03

4cupsVegetable Broth

£0.60

28ouncesCanned Diced Tomatoes(undrained)

£1.20

15ouncesPumpkin Puree(canned, not pumpkin pie filling)

£1.50

15ouncesKidney Beans(canned, drained and rinsed)

£0.65

15ouncesBlack Beans(canned, drained and rinsed)

£0.65

1cupCorn Kernels(fresh or frozen)

£0.50

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.03

1cupCornmeal

£0.30

1cupAll-Purpose Flour

£0.20

0.3cupSugar

£0.10

1tablespoonBaking Powder

£0.05

0.5teaspoonSalt

£0.01

1Egg(or flax egg for vegan)

£0.25

1cupMilk(or plant-based milk for vegan)

£0.30

0.3cupVegetable Oil

£0.10

0.3cupMaple Syrup

£0.75

2tablespoonsVegan Butter(for glaze (optional, can use regular butter if not vegan))

£0.40

Total Cost

£9.68

£1.61 per serving

Instructions

1.
**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.
2.
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
3.
Pour in vegetable broth and diced tomatoes (with their juices). Stir in pumpkin puree, kidney beans, black beans, and corn. Bring to a simmer.
4.
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.
5.
**Maple Syrup Glazed Cornbread:** Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
6.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
7.
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.
8.
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.
9.
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.
10.
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.

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My Notes

Nutrition Information

Nutrition per serving (500g)

595 kcal / 2489 kJ

Carbs

88g

34% of RDA

Fat

21g

30% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

24 g

27% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use roasted pumpkin puree.

Add toppings like sour cream (or vegan sour cream), shredded cheese (or vegan cheese), avocado, and cilantro.

The chili can be made ahead of time and reheated. The flavors will intensify over time.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

To make a flax egg: combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let sit for 5 minutes to thicken before using in place of a regular egg.

Cooking Equipment

Large Pot or Dutch Oven

9x13 inch Baking Dish

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use roasted pumpkin puree.

Add toppings like sour cream (or vegan sour cream), shredded cheese (or vegan cheese), avocado, and cilantro.

The chili can be made ahead of time and reheated. The flavors will intensify over time.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

To make a flax egg: combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let sit for 5 minutes to thicken before using in place of a regular egg.

Pumpkin Chili with Maple Syrup Glazed Cornbread

Ingredients

Instructions