Stovetop

1. Cook Beef and Onion - In a dutch oven, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
2. Add Remaining Ingredients - Add the tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
3. Cook Chili - Bring to a simmer, cover, and lower the heat to maintain the simmer, but keep it from boiling. Simmer for 45 minutes, taste and adjust salt and pepper as needed.
4. Serve - Serve with toppings of choice and enjoy!

Slow Cooker

1. Cook Beef and Onion - In a large skillet, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
2. Add to Slow Cooker- Add the cooked beef and onions to a large slow cooker. Add the remaining ingredients - tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
3. Cook Chili - Cook on low for 6-8 hours.
4. Serve - Serve with toppings of choice and enjoy!