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Heat a large dutch oven or soup pot over medium heat. Add the olive oil, pork and beef and cook, breaking into bite-size pieces.
When halfway cooked, add the garlic, red and green bell pepper and onion and continue cooking and stirring until the meat is browned through.
Add the chili powder, cumin, paprika, salt and stir to combine.
Pour in the broth, tomatoes and tomato paste. Bring to boil and then lower to simmer, cover and simmer for 1 to 1 ½ hours to allow the flavors to meld. Stir every so often.
Remove the lid and add the pumpkin puree and beans with the sauce to the chili and stir to combine.
Simmer for an additional 15-20 minutes to heat through.
When ready to serve, serve with chopped red onions, cilantro or green onions, cheese or on it’s own.
Nutrition
Serving: 500g Calories: 391kcal Carbohydrates: 29g Protein: 30g Fat: 16g