Pumpkin Chili with Cornbread

Hearty ground beef chili with pumpkin, beans, and fire-roasted tomatoes, served alongside homemade cornbread.

Ingredients

Produce

• 1 onion, diced
• diced avocados

Meat & Seafood

• 1 lb ground beef

Dairy & Eggs

• 1 egg
• 3/4 cup milk
• shredded cheddar cheese
• sour cream

Pantry / Dry Goods

• 1/2 cup coconut oil, melted
• 2 (14.5-oz) cans fire-roasted tomatoes
• 1 (15-oz) can pumpkin
• 1 (15.5-oz) can black beans, undrained
• 1 (15.5-oz) can pinto beans, undrained
• 1 Tbsp Chili Lime Seasoning Blend
• 1 tsp salt
• 1 (15-oz) box cornbread

Instructions

1. Prepare the cornbread according to the package directions.
2. Meanwhile, heat a large skillet over medium-high heat and add the ground beef. Cook until the meat is browned, about 4-5 minutes.
3. Simmer through, add in the remaining chili ingredients and stir well combined and the soup is cooked through.
4. Ladle the chili into bowls and top with cheese, sour cream, and avocado, if desired.

Reference Photo

Notes