Step 1

In a large Dutch oven or soup pot, brown ground beef over medium heat with pepper, onion, and a drizzle of olive oil.

Step 2

As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, smoked paprika an/or chipotle chili powder (if using), and salt.

Step 3

When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan.

Step 4

15-20 minutes, or until ready to eat.

Step 5

Sprinkle with chopped cilantro, sour cream, diced avocado, cheese or dairy-free cheese, as desired!

Step 6

Keep leftovers covered in the refrigerator 5-7 days, or in the freezer up to 2 months.