Hearty Pumpkin Chili and Avocado

Instructions:

1. Step 1:

   Cut onion and carrot into 1/4-inch dice. Cut off top of red bell pepper, remove ribs and seeds, and cut into 1/4-inch dice.

2. Step 2:

   In a large stockpot over medium-high heat, warme olive oil. Once hot, add onion, carrot, and red bell pepper. Cook until just beginning to brown, stirring occasionally, about 5 minutes.

3. Step 3:

   While vegetables cook, cut off top of jalapeño, remove ribs and seeds, and cut into 1/4-inch dice.

4. Step 4:

   Add jalapeño, garlic, oregano, and cumin to pot. Cook, stirring constantly, for 30 seconds.

5. Step 5:

   Add crushed tomatoes, pumpkin, broth, and kidney beans to pot. Turn down heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes.

6. Step 6:

   Meanwhile, de-seed and juice lime. Cut open avocado and scoop out flesh, cutting it into 1/2-inch dice.

7. Step 7:

   Season chili with salt and pepper to taste. Enjoy topped with avocado and a drizzle of lime juice.