Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and crumbly (about 5-7 minutes).
  2. Add the diced onion and red bell pepper to the pot and sauté for another 5 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic along with the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Toast the spices with the meat and vegetables for 60 seconds until fragrant.
  4. Pour in the pumpkin puree, diced tomatoes with their juices, drained kidney beans, drained black beans, and beef broth. Stir well until the mixture is a consistent mahogany color.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.