Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 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 can (15 oz) 100% pure pumpkin purée
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain any excess fat.
  2. Stir in the diced onion, red bell pepper, and minced garlic; sauté for 3–5 minutes until the onions are translucent.
  3. Transfer the browned meat and vegetable mixture into the slow cooker.
  4. Stir in the pumpkin purée, crushed tomatoes, drained kidney beans, black beans, and beef broth.
  5. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper over the top and stir thoroughly until combined.
  6. Cover and cook on Low for 6 hours or High for 3 hours.