Best Pumpkin Chili

Ingredients

• 2 tablespoons butter or olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 green pepper, small diced
• 1 small sweet potato, small diced
• 15-ounce can pumpkin puree
• 1 28-ounce can diced tomatoes
• 15-ounce can tomato sauce
• 15-ounce can kidney beans, drained and rinsed
• 15-ounce can pinto beans, drained and rinsed
• 1 ½ cups water
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ¼ teaspoon cinnamon
• 1 ½ teaspoons kosher salt
• 1 tablespoon sugar, maple syrup or honey (optional)
• For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, et

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
2. Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar. 
3. Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another ¼ cup water (and a bit more if necessary to come to the desired consistency). 
4. Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.