Pumpkin Black Bean Chili with Sweet Pumpkin Cornbread Muffins

Tis’ the season for all things pumpkin.

Processed with VSCOcam with f2 preset

This lovely orange squash is the reason why the fall season is so near and dear to my heart. The pumpkin is one of the most versatile objects in the world. You can carve it, you can eat it, heck you could probably even wear it if you wanted! Check out some of these creative pumpkin ideas! Rachael Ray’s creativity kills me.

Processed with VSCOcam with f2 preset

Overall the pumpkin is a pretty awesome veggie…or fruit. To be honest I still  don’t know the real difference between the two. The alpha-carotene in this superfood adds a punch of nutrition and a vibrant orange color that is oh-so fallish. Pumpkin is also packed with vitamins A,C, and E. It truly is a Great Pumpkin, Charlie Brown.

Processed with VSCOcam with f2 preset

Pumpkin Black Bean Chili with Sweet Pumpkin Cornbread Muffins

Makes 4 servings of chili and about 10 muffins


1 tbsp olive oil

1 tbsp minced garlic

1/2 cup chopped bell pepper (any color will do)

1/2 chopped onion

1/2 tbsp peppers in adobe sauce (can be omitted)

1 can diced tomatoes

1 can black beans

1/2 cup pumpkin

1/2 cup water

1 tsp cumin, chili powder, and garlic powder

salt and pepper to taste


Heat oil in a large pot. Add garlic and stir until slightly browned. Add in peppers and onions and cook on medium-high for 5-7 minutes or until softened. Add the rest of the ingredients and stir. Convert heat to low and place a lid over the pot. Simmer for about 20 minutes and serve warm.

*This chili is even better the second day because the flavors get a chance to meld!

Cornbread Muffins:

1 flax egg (1 tbsp flax, 3 tbsp water)

1/2 cup cornmeal

3/4 cup white whole wheat flour

1/2 cup apple sauce (tastes  phenomenalwith this apple sauce recipe if you’re feeling ambitious!)

2 tbsp baking stevia

1 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 canned pumpkin purée (not pumpkin pie filling!)

1 tsp baking powder

6 tbsp almond milk

1 tbsp apple cider vinegar


Preheat oven to 350 degrees. Mix the water and the flax in a small bowl and set aside while you are measuring the dry ingredients. Combine flour, cornmeal, stevia, baking powder, baking soda, and pumpkin pie spice in a large bowl. Add the rest of the ingredients and stir. Spray a muffin tin with nonstick spray and spoon batter into 10 muffin cavities. Bake for 15-20 minutes or until a toothpick comes out clean. Store in the fridge for a week or the freezer for up to three months.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s