Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until it is completely browned. Use a wooden spoon to break the meat into small crumbles as it cooks. Once browned, drain any excess fat from the pot.
- Add the diced onion and green bell pepper to the pot with the beef. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until it becomes fragrant.
- Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the beef and vegetable mixture. Stir well to coat everything in the spices. Letting the spices toast for a minute with the meat helps to unlock their full flavor potential.
- Stir in the pumpkin puree, diced tomatoes (including the juice), kidney beans, and beef broth. Stir until the pumpkin is fully incorporated and the liquid looks smooth. Bring the mixture to a gentle boil.
- Reduce the heat to low and let the chili simmer uncovered for 30 to 35 minutes. This allows the chili to thicken and the flavors to develop. Stir occasionally to prevent any sticking at the bottom of the pot.
- Cook Time: 60 minutes
- Diet: Gluten-Free