Pumpkin Chili with Cornbread – Cozy, Hearty & Ready for Fall

This Pumpkin Chili with Cornbread is everything fall dinners should be: warm, comforting, and packed with flavor. Pumpkin adds a creamy richness and subtle sweetness to classic chili spices and hearty beans. Served with golden, buttery cornbread, this dish will warm you from the inside out.

I created this recipe one October when I had leftover canned pumpkin and a craving for chili. The result? A savory, balanced bowl of comfort food that’s now a cool-weather staple in our home. The pumpkin blends perfectly with smoky chili powder, cumin, and garlic, while beans and ground meat (or plant-based options) make it satisfying enough for any appetite.

Top it with sour cream, cheddar, or green onions—or keep it simple. It’s naturally gluten-free, easy to make vegetarian or vegan, and even better the next day.

Whether you’re hosting game day, prepping for a week of lunches, or just cozying up on a rainy day, this pumpkin chili with cornbread is the ultimate fall combo. Bonus: the cornbread can be baked on top or served on the side for dipping.

Pumpkin Chili with Cornbread – Cozy, Hearty & Ready for Fall

A hearty pumpkin chili seasoned with classic spices and served with soft, buttery cornbread. The ultimate cozy fall dinner.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 5

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• For the chili:
• 1 tbsp olive oil
• 1 lb ground beef or turkey or plant-based meat
• 1 small onion diced
• 2 garlic cloves minced
• 1 bell pepper diced
• 1 15 oz can pumpkin puree
• 1 15 oz can diced tomatoes
• 1 15 oz can kidney beans, drained
• 1 15 oz can black beans, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup broth vegetable or beef
• For the cornbread:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 egg
• ¼ cup butter melted

Method

 

1. In a large pot, heat olive oil. Sauté onion, garlic, and bell pepper for 5 minutes.
2. Add ground meat; cook until browned.
3. Stir in pumpkin, tomatoes, beans, broth, and spices. Bring to a simmer.
4. Cover and cook 20–25 minutes, stirring occasionally.
5. While chili simmers, preheat oven to 375°F (190°C).
6. In a bowl, combine dry cornbread ingredients.
7. In another bowl, mix wet ingredients; combine with dry. Stir until smooth.
8. Pour batter into a greased 8×8 baking dish and bake for 20–25 minutes until golden.
9. Serve chili hot with a square of cornbread on the side.