Step 1

After 3 minutes of preheating a Dutch oven or large stockpot on medium heat, add the avocado oil and heat until it is shimmering. Place chopped yellow onion, red and green bell peppers, celery, garlic, jalapeño pepper, and 1 teaspoon sea salt in the pot and sauté for several minutes, stirring frequently. Keep stirring occasionally for approximately 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning.

Step 2

Stir in chili powder, cumin, smoked paprika, and chipotle powder, constantly stirring for one minute.

Step 3

Add pumpkin and continue to stir for another minute until everything is mixed together. Stir in the crushed tomatoes, vegetable broth, black beans, and kidney beans. Keep cooking on medium until the chili is simmering, for approximately 20 to 30 minutes, stirring occasionally; reduce heat if needed. Taste and add remaining salt if desired.

Step 4

Garnish with green onions, avocado, and freshly ground black pepper if desired. Serve and enjoy!