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In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.
Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.
When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)
On medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add ½-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.
Sprinkle with chopped cilantro and serve with your favorite chili toppings.
Leftover chili in an airtight container in the fridge up to 3-4 days, or freeze up to 2 months. (I love to make this chili in advance–it tastes even better the next day!)