Pumpkin Chili with Cornbread Croutons

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red pepper, seeds removed and chopped
• 1 yellow pepper, seeds removed and chopped
• 3 cloves garlic, minced
• 30 oz fire roasted tomatoes
• 15 oz can black beans, rinsed and drained
• 15 oz can pinto beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 1 cup vegetable broth
• 1 cup frozen roasted corn, we use fire roasted
• 1 tablespoon chili powder plus 1 teaspoon
• 1 tablespoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Toppings:

• shredded cheese
• Sliced avocado
• sliced green onion
• jalapeño slices

For the Cornbread Croutons:

• 4 cups day old cornbread, cut into 1-inch cubes
• 1 tablespoon olive oil
• kosher salt, to taste