This hearty, warming chili proves you don't need beans or grains to build a deeply satisfying bowl. The secret weapon is pumpkin purée, which melts into the broth and gives the whole pot a velvety, slightly sweet body that plays beautifully against the smoky, spiced ground beef. Fire-roasted tomatoes, smoked paprika, cumin, and a whisper of cinnamon layer up into something that tastes like it simmered all day — even though it comes together in under an hour. Skipping legumes is the classic sticking point with chili for anyone eating this way, and the pumpkin solves that problem brilliantly by adding thickness and substance without them. A bright finish of lime juice lifts everything at the end, and sliced avocado on top adds richness that makes each bowl feel complete. This recipe makes four generous servings, so it's a solid choice for meal prep or a cozy weeknight dinner the whole table will actually get excited about.
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Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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