Smokey Vegan Pumpkin Chili with Avocado Skillet Cornbread

Chili is one of those things that there are thousands of recipes for, but usually just comes out best if you kind of make it up as you go along.  The name in and of itself indicates the only real required ingredient: chili peppers, in some shape or form.  Chili, by it’s very definition, has a kick.  From there, there is a lot of room for variation.  Beans or no beans.  Meat or no meat.  And more add-ins than I care to list.  Personally, I’m willing to sacrifice the meat but not the beans, but this is strictly a personal preference.  I once made a batch of chili for Courtney’s family split into three separate pots: meatless, beanless, and ‘everything’.  It was very thoughtful of me, until I made all three so spicy that only Courtney and I could stomach it.

This was sort of just a ‘kitchen sink’ chili.  I knew that I wanted to use a pumpkin base and I knew I wanted it smokey, which I achieved with chili peppers in adobo sauce and liquid smoke.  From there, I sort of just threw in whatever we had around, and I wrote it down this time because we really liked how it turned out.  You could certainly throw in a pound of ground turkey in addition to or in place of the beans, if that is more your style.

The avocado cornbread was one of those recipes that I saw and immediately knew I was going to make.  I adapted it into a healthier version because I wanted something I could feel good about eating all week long.  It was still very good, but I have outlined both versions for you below because let’s be honest: everything tastes better with butter.

Smokey Vegan Pumpkin Chili

A Messy Kitchen Original

Ingredients:

• 1 large yellow onion, diced
• 1 T olive oil
• 1 cup diced bell pepper
• 2-3 cloves garlic, minced
• 2 T cumin
• 3 T chili powder
• 1 14 oz can black beans, rinsed and drained
• 1 14 oz can kidney beans, rinsed and drained
• 1 14oz can corn, drained
• 1 28 oz can diced tomatoes
• 1 14 oz can pumpkin
• 3-5 chilis in adobo sauce, diced + 2-3 Tbsp adobo sauce (depending on desired spiciness)
• 3 tsp liquid smoke
• 1 cup uncooked quinoa, cooked according to package
• Salt and pepper, to taste

1. Heat olive oil over medium heat in a dutch oven or large soup pot.  Cook onions until soft.
2. Add peppers, garlic, cumin and chili powder and cook for a few more minutes.
3. Stir in remaining ingredients and allow to simmer for 30-40 minutes while your cornbread bakes.
4. Add salt, pepper and additional spice to taste.

Avocado Skillet Cornbread

Adapted from Food52

• 1 cup stone ground cornmeal or masa harina
• 1/2 cup all purpose or whole wheat flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper (reduce or eliminate if you don’t like spice!)
• 2 teaspoons cumin
• 1/4 cup unsweetened apple sauce or 6 tablespoons butter
• 2 tablespoons honey (agave or maple syrup will also work)
• 1 cup milk of choice (I used almond milk)
• 1 egg (you can easily make vegan by using a flax egg!)
• 1 can of corn, drained
• 1 large ripe avocado in 1/2″ cubes (about 1 1/2 cup)

1. Heat the oven to 375 F.  If using butter, put 2 tablespoons butter and 1 teaspoon cumin in a 9-inch iron skillet or a cake pan and stick it in the oven.
2. In a medium bowl, whisk the dry ingredients together.
3. In a smaller bowl, combine egg, milk, honey, and the apple sauce or remaining butter.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Fold in the corn and diced avocado.
   
6. If you are not using butter to coat the skillet, spray thoroughly with cooking spray before pouring batter in and spreading evenly.
7. Bake 30-40 minutes until it is golden brown.

Johanna