Pumpkin Chili with Corn Muffins

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This pumpkin chili turned out alright, but seemed to be missing something. Next time around, I’d like to add in chunks of butternut squash which would compliment the pumpkin nicely. I used this chili recipe as a guide for my own recipe below.

The corn muffins (not pictured) are amazing. I’ve struggled to find a corn muffin recipe that wasn’t too dry, chewy, and/or bland. This corn muffin recipe is moist and flavorful. And with corn muffins, you can go wild with add-ins such as roasted peppers, whole corn kernels, or cheese. I spiced mine up with some cayenne.

Pumpkin Chili

  • 1 onion, diced
  • 1 carrot, diced
  • 1 orange bell pepper, diced
  • 1 clove of garlic, minced
  • olive oil
  • 1 can of diced tomato
  • 2 cans of beans (I used black beans and kidney beans)
  • 3 Tbls chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 3 tsp tamari
  • 2 c vegetable broth
  • 1 1/2 c pureed pumpkin
  1. Saute the onion, carrot, and pepper in oil until tender. Add the garlic and spices, let cook for a few more minutes
  2. Next, add the tomato, beans, broth and pumpkin. Bring to a simmer, cover, and let cook for 20 minutes
  3. Taste and adjust spices/salt as desired

Corn Muffins

  • 1 c yellow cornmeal
  • 1 c flour
  • 1 Tbls baking powder
  • 1/3 c sugar
  • 1 tsp salt
  • 1 c canned coconut milk
  • 2 eggs
  • 1/2 stick butter, melted
  • 1/4 c honey
  • 1/2 tsp cayenne
  1. Preheat oven to 400 F
  2. Add the dry ingredients, set aside
  3. Whisk together the wet ingredients, add wet ingredients to the dry
  4. Give the batter a few stirs, do not over mix
  5. You should have enough batter to make 12 muffins
  6. Bake for 12-15 minutes
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