PUMPKIN CHILI CORNBREAD BAKE

Pumpkin Chili Cornbread Bake image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 29

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1 tablespoon olive oil
1/2 medium yellow onion (diced)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 14-ounce can fire-roasted petite diced tomatoes
1 14-ounce can cooked black beans, drained and rinsed
1 14-ounce can cooked kidney beans, drained and rinsed
1 cup pumpkin puree
1 jalapeno pepper (seeded and diced small)
1 tablespoon cocoa powder
1 teaspoon kosher salt
1/2 cup pumpkin puree (there should be just enough left in the can from the chili)
1/2 cup unsweetened almond milk or cow's milk
3 tablespoons canola oil
3 tablespoons dark brown sugar
1 egg
3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch ground cloves
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 jalapeno pepper (sliced into coins (optional))
More fresh jalapeno peppers
Sour cream or vegan sour cream
Fresh cilantro

Steps:

Preheat oven to 375 degrees Fahrenheit.
Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
Pour the chili into a 2.5- to 3- quart baking dish (I use a 13"x9" dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
Bake 35-40 minutes, until cornbread is cooked through - check by inserting a toothpick into the cornbread and if it comes out clean, you're good.
Scoop out individual servings and pass assorted toppings around the table if desired.