INGREDIENTS:

• 2 teaspoons ground cumin

• 2 tablespoons chili powder

• 1-2 teaspoons cayenne powder (or 1 teaspoon paprika)

• 1 teaspoon ground cinnamon

• 1 teaspoon salt and pepper (and more to taste)

• 3/4 teaspoon ground black pepper (and more to taste)

• 1.5 pound ground beef (or ground turkey for a leaner option)

• 1/4 cup chopped onions

• 3-4 cloves garlic, minced

• 1/2 cup red bell pepper, diced

• 2 can (15 ounces) fire-roasted tomatoes

• 1 can (15 ounces) pumpkin puree

• 1 can (15 ounces) each of cannellini and black beans, drained and rinsed

• 1 can (15 ounces) black beans, drained and rinsed

• 2 ½ cups chicken or vegetable broth

• For garnish: shredded cheddar cheese, some toasted tortilla strips, green onions, sour cream.

Cooking the Chili:

1. In a large Dutch oven over medium heat, we want to add our ground beef, we want to break into pieces, until browned and cooked thoroughly, 8 to 10 minutes. (and for a healthier version, you can also use ground turkey or even ground chicken). Cook it until it's nicely browned and crumbled. Using a slotted spoon, transfer the ground beef to a bowl or plate to drain.

2. In the Dutch oven, add 2 tablespoons of olive oil. Add to the Dutch oven, diced onions and chopped red bell peppers. Sauté for a few minutes until the vegetables start to soften. Cook over medium heat, stirring, until softened, 10 to 12 minutes.

3. Next, stir in the minced garlic, cumin, chili powder, cayenne, cinnamon, salt and black pepper. You want to stir for 30 seconds until all spices are mixed together and evenly distributed.

4. Next, add the fire roasted tomatoes, cannellini and black beans, pumpkin puree, chicken broth and the ground beef. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and bring to a gentle simmer, stirring occasionally, until the flavors meld and the chili to thicken, about 20-25 minutes.

5. After simmering, give the chili a quick stir, taste and add more spices if necessary. Feel free to add more salt, pepper, chili powder or cumin for extra spice! Once your pumpkin chili has thickened to your liking, it's ready to serve.

Making the Tortilla Strips:

1. Take a couple of tortillas, cut them in half and start cutting them into half inch strips. The strips won’t shrink as they bake, so be sure to slice them to the size you’ll want them.

2. Next, transfer the tortillas to a sheet pan. Drizzle them with some oil, about 1 tsp for each tortilla.

3. Use your hands to toss the tortilla strips so that the oil evenly coats them.

4. Bake the tortilla strips at 350°F until deep golden brown and crisp, turning every few minutes. This should take 10 to 12 minutes. Then let the tortilla strips cool completely.

Serve and Enjoy:

You can ladle the chili into bowls and garnish with cheddar cheese, toasted tortilla strips, avocado, sour cream and green onions.

NOTE: Storing And Freezing Instructions

Store any leftovers in your refrigerator in an airtight container for 3-4 days. If you don't think you'll finish it in that amount of time, freeze it for later!

Chili is one of those make-ahead meals that freezes beautifully. Store it in an airtight container or reusable silicone bag and store it in your freezer for up to 3 months!