Pumpkin Chili

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

When the winds begin to blow a little cooler, we know football season is near.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

We have been looking forward to football season all year! “Football” was one of my son’s first words, and for a long time, it was the only thing that he ever saw on tv.

No exaggeration: at only 11 months-old, he was completely devastated one evening when he asked for football and we had to explain that the season was over.

 

Home of the K-State Wildcats, my alma mater, Bill Snyder Family Stadium sits practically at the end of my driveway. There is no missing the excitement from our house. The neighborhood becomes packed with cars and purple fans.

In fact, in our location, we very easily can go from having no Saturday plans to having a crowd of hungry people over. That is why I like to keep a hearty, budget friendly vegetarian chili recipe on hand at all times.

This is one of those kinds of recipes that is cozy and filling, but you can make it without missing a single down. It is a recipe that is quick to make and easy to keep on hand.

Now a vegetarian recipe might not be the hearty football food that your family might expect. However, the black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It’s perfect as a stand alone meal, or served over baked potatoes or chips.

It also goes perfectly with this pumpkin cornbread recipe!

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Pumpkin Chili

Servings 8

Ingredients

  • 2 15 oz cans black beans rinsed
  • 1 15 oz can corn rinsed
  • 1 15 oz can pumpkin puree
  • 1 1/2 tsp chili powder
  • 1/2 tsp onion powder (or 1 small onion, diced)
  • 1 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1 1/2 tbsp better than bouillon vegetable base
  • 2 cups water

Instructions

  1. -Combine all ingredients in a large sauce pan
  2. -Cover, and simmer over a low heat for 20 minutes
  3. -Ladle into bowls. Top with favorite toppings and enjoy!

Recipe Notes

Can easily be cooked or kept warm in a crock pot! Just mix ingredients together about an hour before game time, and keep on a low setting. Turn to "keep warm" setting after 1 hour.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

Pumpkin Cornbread

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

This website uses affiliate links, which means that at no added cost to you, I get a small percentage of every sale. I do not endorse anything that I myself would not use. You can view my full disclosure policy HERE.Thank you.

Today, my son and I went on a walk just because we could. We had a few minutes before lunch with nothing to do, and it’s hard to spend a beautifully cool August day like today inside.

We counted leaves and dandelions. The seasons are already changing, and there were far more leaves than dandelions today.

After looking at the calendar ahead, I started experimenting with fall flavors a few weeks ago.

This was a great decision. I love autumn, and I look for ways to incorporate the wonderful flavors year-round.

My first success out of the oven: pumpkin cornbread.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn.

Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake.

These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven!

I added a little pat of butter on a couple, but it isn’t necessary. They are sweet and moist all on their own.

Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times this autumn.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn. Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake. These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven! Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times. Pumpkin cornbread would be a great addition to any Thanksgiving feast!

These muffins were delicious, but even sweeter was the opportunity to use my grandma’s cast iron cornbread pan. I’ve been looking for an excuse to pull it out, and it won’t be the last time! (Here’s a link to a similar pan.)

But, if you don’t have a cornbread pan, a muffin tin will do. I also included instructions on how to make this in an 8×8 pan below the recipe.

5 from 1 vote
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Pumpkin Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted butter melted
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 2 large eggs
  • butter or honey optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
  2. Combine all ingredients in a large mixing bowl. Mix gently until combined.
  3. Using two spoons, gently fill each muffin cup until half full to allow room for the cornbread to expand.
  4. Bake for 12 minutes. Using a fork, gently check the center for doneness.
  5. Cool and enjoy.

Recipe Notes

If you would prefer a single cornbread loaf over muffins, pour batter into a greased 8x8 pan and bake 25-30 minutes. Check center for doneness before removing from oven.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn. Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake. These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven! Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times. Pumpkin cornbread would be a great addition to any Thanksgiving feast!