Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 pound (450g) ground beef (or ground turkey or plant-based ground meat alternative)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (15-ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • 1 (15-ounce/425g) can black beans, drained and rinsed
  • 1 (14.5-ounce/411g) can diced tomatoes, undrained
  • 1 (10-ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 cup (240ml) beef broth (or vegetable broth)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 2 minutes, until fragrant.
  2. Add ground meat to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Season with salt and pepper.
  3. Stir in pumpkin puree, kidney beans, black beans, diced tomatoes, diced tomatoes with green chilies, beef broth, chili powder, cumin, smoked paprika, cinnamon, and cloves (if using).
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. The longer it simmers, the better the flavor!
  5. Taste and adjust seasonings as needed. Add more salt, pepper, chili powder, or cinnamon to your liking.
  6. Ladle the chili into bowls and garnish with your favorite toppings. Enjoy this pumpkin chili recipe!