Easy Pumpkin Chili

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  Garlic(120g)
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  Yellow Onion
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  80/20 Ground Beef(454g)
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  Beans, Kidney, Canned, Drained(425g)
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  Beans, Black, Canned, Drained(425g)
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  Canned Diced Tomatoes(425g)
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  Pumpkin Puree, Canned(425g)
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  Tomato Paste(170g)
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  2 cups water ($0.00)
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  Chili powder(15g)
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  Paprika, Smoked(3g)
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  Cumin, Ground(5g)
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  Garlic powder(1g)
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  Onion powder(3g)
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  1/4 tsp freshly cracked black pepper ($0.02)
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  1 tsp salt ($0.02)

Instructions

1. 1Mince the fresh garlic and dice the onion. Heat the olive oil in a large pot over medium heat, then add the garlic and onion. Sauté for 5–6 minutes, stirring occasionally, until the onion is translucent and softened.
2. 2Add the ground beef to the pot and cook over medium-high heat for 6–8 minutes, breaking it apart with a spoon, until browned throughout with no pink remaining.
3. 3Drain the kidney beans and black beans, then add them to the pot along with the diced tomatoes (with their juices), pumpkin puree, tomato paste, chili powder, smoked paprika, ground cumin, garlic powder, and onion powder. Stir well to combine all ingredients.
4. 4Bring the chili to a simmer over medium heat, then reduce to low heat and cover with a lid. Simmer for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
5. 5Remove from heat and taste the chili, adjusting salt and spices as needed.
6. 6Divide the chili evenly into 6 airtight containers while still hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating, or seal immediately and refrigerate once cooled.