• Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Increase the heat to medium-high and add the ground meat to the pot. Cook, breaking it apart with a spoon, until browned and cooked through.
• Stir in the pumpkin puree, diced tomatoes, broth, black beans, kidney beans, chipotle peppers, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
• Bring the chili to a boil, then reduce the heat to low. Simmer, uncovered, for at least 45 minutes to an hour, stirring occasionally. The chili should thicken and flavors meld together.
• Taste and adjust seasoning as needed. Serve hot, with optional garnishes of sour cream, shredded cheese, green onions, or cilantro on top.

Tip:

• For a vegetarian version, omit the ground meat and add an extra can of beans or lentils. Adding a splash of apple cider vinegar or a squeeze of lime juice before serving can brighten the flavors.