Ingredients:

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

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is no longer pink and onions are translucent.
  2. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Transfer the browned meat mixture into the slow cooker.
  4. Stir in pumpkin puree, diced tomatoes, kidney beans, black beans, beef broth, and the spice blend (chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper) until consistent in color.
  5. Cover and cook on Low for 6 hours or High for 3 hours.
  6. Stir the chili before serving and adjust seasoning with additional salt or a dash of apple cider vinegar if needed.