Ingredients:

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

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until fully browned. Drain excess grease, leaving about one tablespoon.
  2. Stir in the diced onion and red bell pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened. Add minced garlic and cook for 60 seconds.
  3. Stir in the tomato paste and the spice blend (chili powder, cumin, smoked paprika, cayenne, salt, and pepper). Toast the spices for 2 minutes.
  4. Pour in the pumpkin puree, fire-roasted tomatoes with their juices, and beef broth. Stir vigorously until the mixture is smooth.
  5. Fold in the rinsed kidney beans. Reduce heat to low and simmer uncovered for 20–25 minutes until the chili has thickened to a velvety consistency.