Meaty Pumpkin Chili

1. Get a large pot on the stove and heat the olive oil in it over medium high heat. Then add the meat. Brown the meat for about 5 minutes while you break it up with a spoon. While the meat cooks, spice it with the chili powder, salt, cinnamon, nutmeg, smoked paprika, cumin and crushed red pepper.

2. Add the onion, chipotles in adobo and fresh cilantro to the pot once the meat is cooked and let them get fragrant for a couple of minutes. Deglaze the pan with the apple cider vinegar, scraping up those yummy brown bits at the bottom of the pot.

3. Add the pumpkin puree, crushed tomatoes and chicken stock into the pot and give the pumpkin chili a big stir. Bring it to a boil, then reduce it to a simmer and let it go low and slow for an hour.

4. Scoop the chili into bowls, then top them off with a dollop of Greek yogurt and a few fresh cilantro leaves. Enjoy the fall-inspired comfort!

Note: There are strong feelings about cilantro out there. If you can’t stand it, parsley is a fine substitute!