PUMPKIN CHILI CORNBREAD BAKE
Fall's favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 29
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
- Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
- Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
- Pour the chili into a 2.5- to 3- quart baking dish (I use a 13"x9" dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
- Bake 35-40 minutes, until cornbread is cooked through - check by inserting a toothpick into the cornbread and if it comes out clean, you're good.
- Scoop out individual servings and pass assorted toppings around the table if desired.
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Pelenise Kino
[email protected]I love this chili! It's the perfect comfort food for a cold fall day.
Kia Gator
[email protected]This is a great recipe for a quick and easy weeknight meal.
Sharoj Kumarc
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Sager Kashmiri
[email protected]This chili is so easy to make and it's so delicious. I love the pumpkin flavor.
Calin Alexan
[email protected]I've been making this chili for years and it's always a hit. It's the perfect recipe for a potluck or a party.
Naome Rorisang
[email protected]This is one of my favorite chili recipes. It's so easy to make and it's always a crowd-pleaser.
Aabiskarshahithakuri
[email protected]I made this chili for my family and they all loved it. Even my picky kids ate it all up.
Sofie Melichar
[email protected]This chili is the perfect comfort food for a cold fall day.
Akmal Khan
[email protected]I'm not a big fan of cornbread, but I really enjoyed the cornbread topping on this chili. It was the perfect balance of sweet and savory.
Monica Bouvia
[email protected]This chili is so flavorful and hearty. I love the combination of pumpkin and chili spices.
vilma thorneycroft
[email protected]I've made this chili several times now and it's always a hit. It's my go-to recipe for a quick and easy weeknight meal.
zaka afridi
[email protected]This is a great recipe for a crowd. I made it for a group of friends and everyone went back for seconds.
Rehaana Fagodien
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Antonnea Gray
[email protected]This recipe is a great way to use up leftover pumpkin puree. I always have some on hand after Halloween and this is the perfect way to use it up.
Kohinoor Asha
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this chili. The cornbread topping really makes it.
tikthegachaglitch
[email protected]The pumpkin flavor in this chili is so unique and delicious. It's the perfect fall comfort food.
Md Anamul Haque
[email protected]I love how easy this recipe is to follow. I was able to make it in under an hour and it turned out great.
Dylin Dennis
[email protected]This pumpkin chili cornbread bake was a hit with my family! The cornbread topping was perfectly crispy and the chili was flavorful and hearty. I will definitely be making this again.