Black Bean Pumpkin Chili with Pumpkin Cornbread

Chili and cornbread. They go together this time of year. Some people don't care for either of them, like my hubby, so I rarely make either.
I saw a post on Real Mom Kitchen about this cornbread, which contains pumpkin puree and whole wheat flour and I was very intrigued. She got the recipe from The Recipe Girl, so I went over to Lori's site and found out that she served the pumpkin cornbread with a pumpkin chili. Sounded like a great combination.
At first I was going to half the recipe for the cornbread, but then my hubby told me some friends were going to be stopping by for dinner and I figured this was the perfect time to serve both of these foods.
I changed the pumpkin chili recipe up a bit. I do not like beef or ground beef, so I thought that I would make a bean chili, but then decided to add some lean ground turkey since there were going to be so many people eating with us.
I also added a zucchini, since I had one I needed to use, and black beans. I changed the spices, so that it would be mild enough for my kids to eat and switched the toppings.
The pumpkin puree in the chili is very subtle- it adds texture, but not so much flavor.

The pumpkin cornbread was fabulous. I love cornbread-I grew up eating it all the time, so I really liked this version. It had a hint of sweetness, great spices and a nice pumpkin flavor. The best part is that my kids all liked it! I couldn't believe it. None of them like regular cornbread, I think because of the texture, but this cornbread was a winner. I was so happy about it.
The pumpkin cornbread also tastes good the 2nd and 3rd day after it is made, which is usually a problem with cornbread because it dries out. The pumpkin keeps this one tasting good for leftovers.

The friends who were supposed to join us for dinner didn't make it, so I actually saved the chili and cornbread and invited some other friends over the next night. Great thing about chili is it tastes better after sitting in the fridge and being reheated. The flavors were great.
If you like a spicier chili, up the chili powder or add a jalapeno.
And try this cornbread, it is really good!
Black Bean Pumpkin Chili adapted from The Recipe Girl

1 Tbls canola oil
1 lb ground turkey (93% lean)
1 cup chopped onion
1 cup chopped red, yellow, or green bell pepper (I used all three)
1 small zucchini, chopped
2 cloves garlic, minced
2 14 1/2 oz cans diced tomatoes with green chiles
1 15 oz can black beans, drained and rinsed
1 cup pumpkin puree
1 tsp chili powder
1 heaping tsp cumin
dash of oregano
pepper and salt to taste
1/4 to 1/2 cup chicken broth
toppings- greek yogurt, shredded cheese, cilantro

In a large pot, heat oil over medium-high heat. Add ground turkey, onion, green pepper, and zucchini. Cook for a few minutes, until veggies are tender and meat is browned.
Add garlic and cook for additional minute.
Add tomatoes, black beans, pumpkin puree and spices. Add enough chicken broth to loosen it up a little bit, but not too much.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Garnish with greek yogurt, shredded cheese, and cilantro.


Recipe for Pumpkin Cornbread