Cool weather calls for a pot of this hearty chili, built on browned ground beef and deepened with pumpkin purée and fire-roasted tomatoes for a rich, slightly smoky base. A warm blend of chili powder, cumin, smoked paprika, and just a hint of cinnamon and cayenne gives every spoonful layered flavor without any fuss. Simmered low and slow until it thickens up, this one develops real depth of flavor while staying simple enough for a weeknight. A finishing squeeze of lime juice brightens the whole pot, and fresh avocado and cilantro on top add cool, creamy contrast to the spice. It's a satisfying, whole-foods dinner that fits perfectly into a Whole30 kitchen. Make a double batch — it tastes even better the next day.
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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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