There’s nothing that encompasses the richness of Fall like a hearty bowl of warm chili. This one, like the colors of the season, contains many layers of flavors ranging from a hint of sweet cinnamon and pumpkin, to spicy chili powder and smokey barbeque. We added a dash of pumpkin for a creamy depth and holiday nostalgia.

Curl up by the fireplace and enjoy a bowl (or two!).


Prep: 10 minutes
Total: 45 minutes
Serves: 10



2 Tablespoons Ava Jane’s Kitchen Avocado Oil

½ chopped yellow onion

1 green bell pepper, diced

1 red bell pepper, diced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 and 1/2 teaspoons ground cumin

1 teaspoons chili powder

1 teaspoons Ava Jane’s Kitchen Los Muertos BBQ spice blend

1 teaspoon onion powder

2 cups (480ml) vegetable broth

3 cans diced tomatoes (don’t drain)

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can pumpkin puree

1 small sweet potato, peeled and diced

Colima Sea Salt and pepper to taste



Heat avocado oil over medium heat in a 5 quart or larger stovetop pot. Add the onion and bell peppers and cook for 5 minutes, or until the onion is translucent and fragrant.

Add garlic, Los Muertos BBQ seasoning, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.

Add the remaining ingredients (beans, broth, tomatoes, and pumpkin).

Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.

Serve with additional toppings, if desired (cilantro and/or sour cream work extremely well!)

Easy to download PDF: Barbeque Pumpkin Chili