Pumpkin Chili with Cornbread Croutons

For the Chili:

• 1 tablespoon olive oil
• 1 onion chopped, medium
• 1 red pepper seeds removed and chopped
• 1 yellow bell pepper seeds removed and chopped
• 3 cloves garlic minced
• 30 oz fire roasted tomatoes
• 15 oz black beans rinsed and drained, canned
• 15 oz pinto beans rinsed and drained, canned
• 15 oz pumpkin puree not pumpkin pie filling, canned
• 1 cup vegetable broth
• 1 cup corn we use fire roasted, frozen, 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:

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

For the Cornbread Croutons:

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