Heat a large skillet over medium heat. Add the ground meat and cook until browned and crumbly, about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
1 pound ground meat (beef, turkey, or chicken)
Add chopped onion to the skillet and sauté until translucent and fragrant, about 3–4 minutes. Then, stir in the minced garlic and cook for another minute until it becomes aromatic.
1 small onion, 2 cloves garlic
Transfer the cooked meat mixture to the slow cooker. Add the cubed pumpkin, drained black beans, diced tomatoes with their juices, chili powder, cumin, smoked paprika, and season with salt and pepper.
2 cups cubed pumpkin, 1 can (15 oz) black beans, 1 can (14.5 oz) diced tomatoes, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, to taste salt and pepper
Stir all the ingredients well to combine, ensuring the pumpkin pieces are coated with the spices.
Set the slow cooker to low and cook uncovered for 1 hour, stirring occasionally. This helps the pumpkin soften and flavors meld together.
Cover the slow cooker with the lid and continue to cook on low for an additional 45 minutes to an hour, until the pumpkin is tender and the chili has thickened to your desired consistency.
Once finished, give the chili a good stir, taste for seasoning, and adjust salt and spices if needed.
Ladle the rich, velvety pumpkin chili into bowls and serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or chopped cilantro if desired.
