Spicy Pumpkin and Corn Chili

This hearty and flavorful chili is perfect for a cold fall day. The pumpkin puree adds a touch of sweetness and the corn gives it a bit of a crunch. It's a great way to use up leftover Halloween candy, too!

The history of chili is a long and winding one, dating back to the days of the Aztecs and Mayans. The first chilis were made with dried peppers, corn, and beans, and were often cooked in clay pots over an open fire. Over time, as the Spanish and other Europeans arrived in the Americas, they brought with them their own culinary traditions, which influenced the development of chili. Today, there are countless variations of chili, each with its own unique flavor. This particular recipe is inspired by the classic pumpkin chili, but with a few twists of my own. I've added corn for a bit of sweetness and crunch, and I've used smoked paprika to give it a slightly smoky flavor. The result is a delicious and hearty chili that's perfect for a cold fall day.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp pumpkin puree
• 15 oz can corn, drained
• 1 red bell pepper, chopped
• 3 Tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Heat the olive oil over medium heat in a large pot.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the pumpkin puree, corn, red bell pepper, chili powder, cumin, smoked paprika, and salt.
5. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
6. Serve with your favorite toppings, such as avocado, cilantro, or sour cream.

Why It Works

• The pumpkin puree adds a touch of sweetness and creaminess to the chili.
• The corn gives the chili a bit of a crunch and sweetness.
• The smoked paprika gives the chili a slightly smoky flavor.
• The chili is easy to make and can be tailored to your own taste preferences.