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Quick & easy chilli with pumpkin cornbread muffins
Sunday dinner will never be the same again with this easy and quick chilli recipe, served with crunchy, delicious pumpkin cornbread muffins. Packed with ground beef, black and kidney beans, diced tomatoes and seasoned to perfection with spices like cumin, smoked paprika, and cinnamon, this dish will keep you warm and toasty on those cold fall nights.
YIELDS
6
Ingredients
Pumpkin Cornbread Muffins
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1/4 cup melted butter
Chili
- Olive oil
- 450-500g lean ground beef
- 2 yellow onions, diced
- 1 red bell pepper, diced
- Salt and pepper
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dry oregano
- 1/4 teaspoon cinnamon
- 1/4 cup tomato paste
- 2 teaspoons Dijon mustard
- 1 (540ml) can black beans, drained and rinsed
- 1 (540ml each) can red kidney beans, drained and rinsed
- 1 (796ml) can diced tomatoes
- 1 1/2 cups low sodium beef broth
- Toppings, such as sour cream, cheddar cheese, and green onions
Directions
Pumpkin Cornbread Muffins
- Preheat your oven to 400ºF and lightly grease a muffin tin with non-stick cooking spray.
- Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the pumpkin puree, milk, brown sugar, maple syrup, eggs, and butter in a separate bowl. Add the wet ingredients to the dry and whisk to combine.
- Divide the batter into the prepared muffin tin and bake for 20 to 25 minutes or until lightly golden and a toothpick inserted into the centre comes out clean. Serve warm or at room temperature.
Chilli
- Place a heavy-bottomed pot over medium-high heat. Add olive oil to heat, then add the ground beef. Cook, stirring occasionally, for seven to 10 minutes or until the meat is browned and cooked through. Remove the beef from the pot and set aside.
- Add another splash of oil to the pan along with the onions and bell pepper, season with salt and pepper, and cook until softened and lightly golden brown, about five to six minutes. Stir in the garlic, chilli powder, cumin, paprika, oregano, cinnamon, tomato paste, and mustard and cook for one to two minutes to toast the spices and bring the flavours together.
- Add in the beef along with the black beans and red kidney beans, then add the canned tomatoes and beef broth and turn the heat down to low to simmer for at least 15 minutes to bring the flavours together and slightly reduce the chilli.
- Top with your favourite toppings, such as sour cream, cheddar cheese, and green onions, and serve with cornbread muffins. Enjoy!
