1

Set a 5-quart Dutch oven over medium heat with the oil to warm.

2

While the oil warms, dice the yellow onion.

3

Add the diced onion and a pinch of salt to the shimmering oil, cooking 4 minutes, stirring often, until soft and translucent.

4

Raise the heat to medium-high, add the ground beef, and break it into small crumbles with a wooden spoon.

5

While the beef starts to brown, dice the red bell pepper and mince the garlic.

6

Keep cooking the beef 5 to 6 minutes total, stirring occasionally, until no pink remains and the crumbles turn brown at the edges.

7

Stir in the diced pepper and minced garlic and cook 3 minutes until the pepper softens and the garlic smells sweet.

8

While the pepper softens, rinse and drain the kidney beans in a colander.

9

Sprinkle in the chili powder, cumin, smoked paprika, and cinnamon, stirring 1 minute until the spices darken slightly and smell toasty.

10

Stir in the pumpkin puree, diced tomatoes with their juices, beans, broth, and remaining salt, then bring to a bubble over high heat, about 3 minutes.

11

Reduce heat to medium-low and simmer uncovered 15 minutes, stirring now and then, until the chili turns thick, glossy, and mounds on a spoon.

12

While the chili simmers, thinly slice the green onions and cut the lime into wedges.

13

Off the heat, squeeze two lime wedges into the chili and stir until it tastes warm, savory, and gently sweet.

14

Ladle the chili into bowls and top each with a big dollop of cool Greek yogurt, the green onions, and the remaining lime wedges.

One-Pot Beef & Pumpkin Chili with Cool Greek Yogurt

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Instructions

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One-Pot Beef & Pumpkin Chili with Cool Greek Yogurt

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands