Pumpkin Chili Cornbread Casserole
Author: Alexa Schirm
Serves: 8
- Pumpkin Chili
- 1 pound ground beef
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 cup tomato sauce
- 1 cup chopped tomatoes
- 1 can black beans (rinsed)
- 1 can kidney beans (rinsed)
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp chili powder
- 1 tsp cinnamon
- 2 tsp cumin
- 1 tsp garlic powder
- 2 Tbsp honey
- Cornbread
- parmesan cheese (optional)
- basil or cilantro (chopped)
- In a dutch oven brown beef, drain and set aside.
- Once that is finished add 1 Tbsp olive oil and chopped onion.
- Saute until tender.
- Meanwhile mix together the chili powder, cinnamon, cumin, pumpkin pie spice, and garlic powder.
- Add to onions when they are tender and stir until fragrant, 30 seconds to 1 minute.
- Add in beef, tomato sauce, tomatoes, black beans, kidney beans and pumpkin puree.
- Simmer for 5-10 minutes and add honey.
- Stir well and top with cubed day-old cornbread and sprinkle with parmesan cheese (optiona)
- Bake at 350 degrees for 20-25 minutes.
- Remove and garnish with chopped fresh herbs. Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/pumpkin-chili-cornbread-casserole/
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