Ingredients:

  • 2 Tbsp Olive Oil (optional)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 lbs Ground Beef (or Turkey/Chorizo)
  • 1 standard can (15 oz) Pumpkin Purée (not pie filling)
  • 1 large can (28 oz) Diced Tomatoes, undrained
  • 1 can (15 oz) Kidney Beans, rinsed & drained
  • 1 can (15 oz) Black Beans, rinsed & drained
  • 1 cup Beef or Vegetable Broth
  • 3 Tbsp Chili Powder
  • 2 tsp ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Unsweetened Cocoa Powder (optional)
  • 1/2 tsp Cayenne Pepper (or to taste)
  • 1 Tbsp packed Brown Sugar
  • Salt and Black Pepper, to taste

Instructions:

  1. If browning meat: Heat oil in a skillet over medium-high heat. Sauté diced onion until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Add ground meat, breaking it up, and cook until fully browned. Drain off any excess fat.
  2. Transfer the browned meat/onion mixture (or the raw ingredients if skipping the sauté) directly into the slow cooker.
  3. Add the pumpkin purée, diced tomatoes (with their juice), rinsed beans, and broth to the slow cooker. Give it a gentle stir.
  4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cocoa powder (if using), cayenne, brown sugar, salt, and pepper over the top.
  5. Stir everything thoroughly to ensure all spices are evenly distributed throughout the mixture.
  6. Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  7. About 30 minutes before serving, taste the chili and adjust seasoning (salt, pepper, or cayenne) as needed. If the chili is too thin, remove the lid to allow some evaporation.
  8. Ladle generously into bowls and serve hot with desired toppings.