Ingredients:

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

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon until browned and caramelized.
  2. Stir in the diced onion and red bell pepper, sautéing for 3-5 minutes until the onions are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Transfer the meat and vegetable mixture into the slow cooker.
  5. Add the pumpkin puree, crushed tomatoes, drained kidney beans, drained black beans, and beef broth.
  6. Sprinkle the chili powder, cumin, smoked paprika, pumpkin pie spice, and brown sugar over the top.
  7. Stir everything together until the pumpkin is fully incorporated.
  8. Cover and cook on High for 3 hours or Low for 6-8 hours.