Heat the dutch oven. Place your dutch oven over medium heat and drizzle with olive oil. Allow it to warm up before adding the ground meat.

Brown the ground meat and vegetables. Cook the ground beef (or ground turkey) on medium-high heat until browned. Add the chopped onion, green bell pepper, and celery blend. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and cayenne as everything cooks. The combination of ground meat, seasonings, and fresh vegetables lays the foundation for great flavor.

Add beans and pumpkin purée. Pour in the black beans, kidney beans, and pinto beans straight from the cans—do not drain. Stir in the canned pumpkin puree. Don’t worry about an overwhelming pumpkin flavor; it blends beautifully, creating a creamy and hearty texture.

Add broth and simmer. Pour in 2 cups of vegetable broth and stir well. Keep the additional cup of broth nearby in case the chili thickens too much while simmering.

Simmer slowly. Reduce the heat to medium-low and let the chili simmer for about 1 hour. This step allows the earthy flavor of the pumpkin and the bold spices to infuse into the hearty ingredients.

Garnish and serve. Ladle the chili into bowls and top with chopped green onions. Add sour cream, shredded cheddar cheese, or your favorite chili toppings like tortilla chips or crackers. Serve hot with a crusty baguette or cornbread for the perfect way to enjoy a chilly evening.