0 Heat the oil in a large (8-quart) saucepan or Dutch oven over medium until shimmering. Add the onion and 1/2 teaspoon of the salt and cook, stirring, until beginning to soften but not brown, about 5 minutes. Add the garlic, chili powder, cumin, and 1 teaspoon of the salt and cook for 1 minute more.
1 Add the pumpkin puree, tomato paste, chopped chipotle chili, and chipotle sauce and cook, stirring, until darkened slightly, 2 to 3 minutes.
2 Add the tomatoes, beans, lentils, water, and the remaining 1 teaspoon salt. Increase the heat to high and bring to a boil, about 8 minutes. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the chili has thickened to your liking and the flavors have melded, about 30 minutes. Season with more salt to taste. Let rest for about 5 minutes.
3 Divide into bowls, then finish with toppings of your choice. Serve with tortilla chips, if desired.
