Ingredients:

  • 1 tbsp (15 ml) Olive Oil
  • 1 large (200 g) Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 lb (450 g) Ground Beef (or ground turkey/chicken/plant-based mince)
  • 1 Red Bell Pepper, chopped (approx. 150g)
  • 1 (15 oz / 425g) can Diced Tomatoes, undrained
  • 1 (15 oz / 425g) can Pumpkin Puree (NOT pumpkin pie filling!)
  • 1 (15 oz / 425g) can Kidney Beans, drained and rinsed
  • 1 (15 oz / 425g) can Black Beans, drained and rinsed
  • 1 cup (240 ml) Beef Broth (or vegetable broth)
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • Salt and Black Pepper to taste
  • Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro, Green Onions

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Stir in bell pepper and cook for a few minutes until slightly softened.
  4. Add diced tomatoes, pumpkin puree, kidney beans, and black beans.
  5. Pour in beef broth. Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, and nutmeg. Season with salt and pepper.
  6. Bring to a simmer, then reduce heat, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, allowing the flavours to meld.
  7. Taste and adjust seasonings as needed. Add more chili powder for heat, or a pinch of sugar to balance the acidity.
  8. Ladle into bowls and garnish as desired.