Pumpkin Chili & Maple Cornbread: A Cozy Fall Dinner

There’s something about November that calls for a big pot of chili on the stove. But if you want to change it up from the classic chili recipe, try this pumpkin chili and homemade maple cornbread.

A hearty, savory chili with a little pumpkin tucked in for richness, paired with golden cornbread that's lightly sweetened with pure Sunnymede maple syrup. The pumpkin makes the chili extra cozy without tasting like pumpkin pie, while the maple gives the cornbread just the right amount of sweetness.

Best enjoyed on a chilly Sunday evening, with leftovers waiting for you on Monday.

Pumpkin Chili

What You Need

• 1 pound ground turkey
• 1.5 cup chicken broth
• 1 small yellow onion, diced
• 15oz can crushed tomatoes
• 2 cans white beans 
  
• 1 can pumpkin puree, 
  
• 3 large cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp oregano
• 2 tbsp Sunnymede maple syrup (balances out acidity)
• Salt and pepper to taste
  

Let's Make It

Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.

Add the ground turkey and cook until browned, breaking it apart as it cooks.

Add the chili powder, cumin, smoked paprika, cinnamon, and oregano. Stir for 30 seconds until fragrant.

Stir in the pumpkin purée, crushed tomatoes, beans, and broth. Mix until everything is combined.

Bring to a gentle bubble, reduce heat, and simmer uncovered for 25–30 minutes, stirring occasionally. Add more broth if you prefer a thinner chili.

Season with salt and pepper. Add a little maple syrup to round out the flavors. Serve with your favorite toppings.

Our favorite toppings: Sharp cheddar cheese, avocado, Greek yogurt or sour cream, scallions, and a generous slice of maple cornbread.

Maple Cornbread

What You Need:

• 1 cup fine yellow cornmeal
• 1 cup flour (or 1:1 gf flour)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk of choice
• 4 tbps Sunnymede maple syrup 
• 4 tbsp butter, melted
• 3 eggs

For the maple glaze:

• 1 tbsp butter, melted
• 2 tbsp Sunnymede maple syrup

 

Let's Make It

Preheat your oven to 400°F. Grease an 8×8-inch baking dish or line it with parchment paper.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs, milk, maple syrup, and melted butter.

Pour the wet ingredients into the dry and gently stir until just combined. Let the batter rest for 5 minutes so the cornmeal can hydrate.

Pour into your prepared dish and bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Allow to cool slightly before adding the glaze. In a small bowl, stir together the melted butter and drizzle that over top the cornbread, spreading evenly. Slice and serve!