Easy Pumpkin Chili (Print Version)

# Ingredients:

→ Main Chili Base

01 - ½ tablespoon olive oil
02 - 1 pound lean ground beef
03 - 1 green bell pepper, chopped
04 - 1 medium onion, diced
05 - 2 tablespoons chili powder
06 - 1½ teaspoons ground cumin
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - ½ teaspoon smoked paprika
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper
12 - ¼ to ½ teaspoon chipotle chili powder (optional for smoky heat)

→ Wet Ingredients & Beans

13 - 1 (28-ounce) can fire-roasted diced tomatoes with juice
14 - 1 (15-ounce) can pure pumpkin puree
15 - 1 (15-ounce) can pinto beans, drained and rinsed
16 - 1 (15-ounce) can black beans, drained and rinsed
17 - ½ to 1 cup water or beef broth for consistency

→ Garnish Options

18 - Fresh cilantro, roughly chopped
19 - Green onions or chives, sliced thin
20 - Fresh jalapeño slices
21 - Ripe avocado, diced
22 - Sour cream or Greek yogurt
23 - Shredded cheddar or dairy-free cheese

# Instructions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until completely browned and cooked through.
02 - Add the diced bell pepper and onion to the cooked beef. Stir in all the spices: chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 4-5 minutes, stirring frequently, until the vegetables start to soften and the spices become fragrant.
03 - Pour in the fire-roasted tomatoes with their juice, pumpkin puree, and both types of drained beans. Stir everything together well. The mixture will look quite thick at this point - that's perfectly normal!
04 - Reduce heat to medium-low and cover the pot. Let the chili simmer for 30-40 minutes, stirring occasionally to prevent sticking. Add water or broth as needed to reach your preferred consistency. This slow cooking time is crucial for developing rich, deep flavors.
05 - Taste and adjust seasoning if needed. Ladle into bowls and top with your favorite garnishes like fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream. The chili tastes even better the next day!

# Notes:

01 - This chili actually improves in flavor when made a day ahead - the spices meld together beautifully overnight.
02 - For a paleo version, simply omit the beans and add an extra bell pepper plus another ½ pound of ground meat.
03 - Try adding a cinnamon stick while simmering for a subtle pumpkin spice note - completely optional but delicious!
04 - Ground chicken, turkey, or pork work wonderfully as substitutes for the beef.
05 - Leftovers keep in the refrigerator for 3-4 days or can be frozen for up to 2 months.

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