This hearty, slow-simmered chili gets its deep color and body from pumpkin purée and a generous mix of black beans and kidney beans, all built on a base of sautéed onion, red bell pepper, and garlic. Smoked paprika, cumin, coriander, and a hit of cayenne give it real warmth and complexity, while a touch of maple syrup balances the heat with a subtle sweetness. Everything simmers together until thick enough to hold its shape on a spoon, letting the spices fully bloom into the broth. Fresh avocado, chopped cilantro, and a squeeze of lime brighten each bowl right before serving, adding cool, fresh contrast to the rich chili underneath. It's a satisfying, plant-forward bowl that works beautifully for a vegetarian table, whether you're feeding a crowd or meal-prepping for the week.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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