# The Ingredients You'll Need:
→ Meats
01 - 1 lb ground beef or turkey
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 cups pumpkin, peeled and diced
→ Beans
07 - 1 can (15 oz) black beans, drained and rinsed
08 - 1 can (15 oz) kidney beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (15 oz) diced tomatoes
10 - 2 cups low-sodium beef or vegetable broth
→ Spices
11 - 2 tablespoons tomato paste
12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground cinnamon
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper
18 - Pinch cayenne pepper, optional
→ Cheddar Web Top
19 - 1 1/2 cups shredded sharp cheddar cheese
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add ground beef, breaking it up with a wooden spoon, and cook until browned, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Sauté until softened, approximately 5 minutes.
03 - Stir in diced pumpkin and continue cooking for 3 to 4 minutes.
04 - Incorporate tomato paste, chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne (if using). Toss to coat all ingredients with spices.
05 - Add diced tomatoes—including juices—black beans, kidney beans, and broth. Bring mixture to a boil, reduce heat to low, and simmer uncovered for 30 to 35 minutes, stirring occasionally, until pumpkin is tender and chili is thickened.
06 - Taste and adjust seasoning with additional salt or spices as desired.
07 - Ladle hot chili into ovenproof bowls. Arrange shredded cheddar cheese on top, forming a web pattern using a piping bag or by laying cheese in concentric circles and lines.
08 - Place bowls under a preheated broiler for 2 to 3 minutes until cheese is melted and bubbling. Serve immediately.
