Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz canned pumpkin puree
  • 14.5 oz fire-roasted diced tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground meat, breaking it apart with a spatula, and cook until browned and no longer pink (about 5–7 minutes).
  2. Add the diced onion and red bell pepper to the pot; sauté until the onions become translucent (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Lower the heat to medium. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices with the meat for 2 minutes to bloom the flavors.
  4. Stir in the pumpkin puree, diced tomatoes (with juices), drained kidney beans, and beef broth until the mixture is a uniform color.
  5. Bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili has thickened.