Smoky chili powder, cumin, and smoked paprika build a deep, warming base for this hearty pot of pumpkin, black beans, and kidney beans. Diced tomatoes and vegetable broth simmer everything down into a thick, spoon-coating chili with real body, while a bright squeeze of lime juice at the end wakes up all those toasted spices. It's a one-pot meal that comes together mostly hands-off, giving the beans and pumpkin plenty of time to soften and meld with the aromatics. Top your bowl with cilantro, sliced avocado, and extra lime wedges for a fresh, creamy finish against all that smoky heat. This one is a great fit for a vegetarian kitchen, built entirely on vegetables, legumes, and pantry spices with no meat in sight. Make a big batch and expect it to taste even better the next day.
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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, chili powder, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic and spices don't scorch.
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