1- First, prepare your ingredients by mincing the garlic and dicing the onion. These basics set the stage for the warm spices that make this pumpkin chili shine. Heat 2 tablespoons of olive oil in a large pot over medium heat and sauté the garlic and onion until the onions are tender, about 5 minutes this step builds a flavorful base without any hassle.

2- Next, add 1 pound of ground beef and cook until it’s browned and fully cooked, stirring to break it up evenly. If you’re going plant-based, this is where you’d swap in your substitute, keeping things simple and adaptable. Now, stir in the drained kidney beans, black beans, petite diced tomatoes with their juices, pumpkin purée, tomato paste, water, and all the seasonings including 1 tablespoon of chili powder, ½ teaspoon smoked paprika, 1 teaspoon ground cumin, ¼ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and 1 teaspoon salt.

3- Once everything is combined, cover the pot and bring it to a simmer, stirring occasionally to blend those cozy flavors. Let it simmer for about 30 minutes, which gives the pumpkin its subtle earthiness and allows the warm spices to really pop. After simmering, taste and adjust the salt as needed, then serve hot with fun toppings like sour cream, cheese, green onion, or corn chips for extra flair.