📖 Instructions

1. First things first, get your mise en place ready. Chop up that onion, garlic, and bell pepper. Don't be afraid to get creative with your chopping – dice, mince, whatever floats your boat.
2. Next, heat up a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper; sauté for about 5-7 minutes, until softened and slightly translucent. Don't burn them now!
3. Now, toss in those minced garlic cloves and cook for another minute, until fragrant. Be careful not to burn the garlic; it'll ruin the whole thing, trust me. I once burned a whole batch; what a disaster!
4. Stir in the ground beef (if using), breaking it up with a spoon. Cook until browned, then drain off any excess grease. It's important to brown the beef well for a richer flavor.
5. Add the pumpkin puree, canned diced tomatoes (with their juices, please!), pumpkin pie spice, chili powder, cumin, oregano, and salt. Give it all a good stir to combine those flavors. Let's make this a party!
6. Bring the chili to a simmer, then reduce the heat to low. Partially cover the pot and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the richer the flavors will be. Think of it as a chili meditation.
7. After 30 minutes, taste the chili and adjust the seasonings as needed. You might want more salt, more spice, or a touch more of any of the other flavors. Seasoning is key, my friends! Remember to always taste as you go.
8. If you want a smoother chili, use an immersion blender to partially blend the chili. Don't blend it completely, though – you'll want to keep some texture. Some chunks are good! This part is optional, so feel free to skip it if you like your chili chunky.
9. Finally, stir in the canned kidney beans, black beans, and corn. Simmer for another 10-15 minutes to let everything heat through. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt (optional!), and a sprinkle of extra chili powder if desired. Time to enjoy!