In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook for 5-7 minutes, stirring occasionally, until it’s nicely browned. Drain any excess fat.

Add 1 chopped onion and 2 minced garlic cloves to the skillet with the browned beef. Sauté for 2-3 minutes, or until the onion becomes translucent.

Transfer the beef mixture into your slow cooker. Stir in 1 can of pumpkin puree, 1 can of kidney beans, 1 can of black beans, and 1 can of diced tomatoes. Add 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Mix everything well.

Pour in 2 cups of beef or vegetable broth and stir thoroughly. Ensure all components are submerged in the liquid.

Cover your slow cooker and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Once done, taste your chili and adjust seasoning as needed. Serve hot, garnished with toppings of your choice.