gluten free cornbread recipe

Pumpkin Chili

This is a very simple vegetarian bean chili, but the pumpkin puree adds a creaminess that is to die for.


  • 1 onion yellow, diced
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1T chili powder
  • 2t paprika
  • 1/4t cayenne pepper (optional)
  • 1C vegetable broth
  • 1 15oz can pumpkin puree
  • 1 28oz can diced tomatoes
  • 1 15oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed


  1. Saute the diced onion in a layer of water for 3 minutes, until translucent. Add the garlic, saute two more minutes.
  2. Add spices and stir to coat, add the veggie broth and simmer 2 minutes.
  3. Add everything else (AKA all the canned goods) and stir together.
  4. Bring to a boil, reduce heat and then simmer for 45 minutes.

Note: It’s almost a crime to serve this chili without cornbread.