Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Cook for about 5 to 7 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is fully browned and no longer pink. Drain off any excess grease from the pot to keep the chili light and flavorful.
- Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the meat and vegetables. Stir well to coat everything in the spices. Letting the spices toast for a minute with the meat helps release their natural oils and deepens the flavor.
- Stir in the pumpkin puree, crushed tomatoes, kidney beans, and beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the pumpkin to meld with the tomatoes and the beef to become tender.
- After simmering, give the chili a good stir. Taste and add more salt or pepper if needed. If the chili is too thick, you can add a splash more broth. If you prefer it thicker, let it simmer uncovered for the last 10 minutes to reduce the liquid.
- Cook Time: 60 minutes
- Diet: Gluten-Free