Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 15 oz canned pumpkin puree
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and slightly crispy on the edges.
  2. Stir in the diced onion and red bell pepper, sautéing for 3–5 minutes until onions are translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Transfer the seared meat and vegetable mixture into the slow cooker.
  4. Stir in the pumpkin puree, crushed tomatoes, kidney beans, black beans, and beef broth.
  5. Sprinkle the chili powder, cumin, smoked paprika, cayenne, salt, and pepper over the top, then stir until the mixture is uniform.
  6. Cover with the lid and cook on Low for 6 hours (or High for 3–4 hours) until the sauce is thick and the flavors have melded.
  7. Use a meat thermometer to ensure the beef reached 160°F, as per USDA guidance.
  8. Taste the chili before serving; optionally stir in 1 teaspoon of apple cider vinegar or a squeeze of lime juice to brighten flavors.