Pumpkin Chili

6 standard portions

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Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion (diced)
• 1 medium green bell pepper (diced)
• 1 pound ground beef ( 90/10 or leaner)
• 3 cloves garlic (minced)
• 2 tablespoons chili powder (mild)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 ¼ teaspoons sea salt
• ½ teaspoon ground black pepper
• 1 6-ounce can tomato paste
• 1 15-ounce can fire roasted diced tomatoes (with juice)
• 1 15-ounce can kidney beans (drained and rinsed)
• 1 15-ounce can pinto beans (drained and rinsed)
• 1 15-ounce can pumpkin puree
• 2½ cups chicken stock

Method

1. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper and cook for 2 minutes, stirring occasionally, until they begin to soften.
2. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-6 minutes.
3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Cook for 1-2 minutes to bloom the spices.
4. Add the fire-roasted tomatoes, kidney beans, pinto beans, pumpkin puree, and chicken stock. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes (can go longer if desired), stirring occasionally, until thickened and flavorful.
6. Taste and adjust seasoning as needed before serving.