This easy pumpkin chili is a fall favorite! Top with your favorite chili toppings and cornbread croutons for the ultimate bowl of chili!
"This is delicious! I didn’t have the full quantities of peppers and pumpkin; it didn’t matter. I used chunky tomato sauce. It’s very thick a bit spicy; however the cheese and a bit of sour cream may reduce the spiciness. I don’t usually like pinto beans, and these worked perfectly in the recipe!"-Joan
1
Cook onion, red pepper, and yellow pepper in olive oil. Stir in garlic and cook. Add remaining ingredients. Stir and let simmer.
2
Drizzle cornbread cubes with olive oil and toss. Sprinkle with salt. Bake. Serve.