Heat a Dutch oven or soup pot over medium-high heat. Add ground beef, onions, and bell peppers. Cook, breaking up meat, until meat is browned, about 10 minutes. Drain and return to pot.
Stir in jalapeños, garlic, chili powder, cumin, paprika, and salt until fragrant, about 1 minute.
Add diced tomatoes & juices, chicken broth (or water), and pumpkin. Stir well and bring to a boil which takes about 5-10 minutes.
Reduce heat to a simmer and let simmer for about 45 minutes, stirring occasionally.
Stir in black beans and add any additional seasoning if needed. Simmer for 10-15 minutes or longer if possible. If you cook longer than an hour, you might need to add more broth or water (1 cup at a time) depending on your desired consistency.
Enjoy with desired toppings like cheese, green onions, or cornbread
Notes
*Makes about 9-10 cups.*Use 1-2 jalapeños depending on desired spiciness.*One medium bell pepper is about 1.25 cups diced. One large onion is about 1.5 to 2 cups diced.*To make vegan pumpkin chili, simply replace the ground beef with an additional two (15 ounce) cans of rinsed & drained beans of any kind. Add one tablespoon of oil to sauté the onions and bell peppers.