Slow-Cooker Pumpkin Chili

Step 1

Heat a large pot or Dutch oven over medium-high heat. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Step 2

Add the garlic and cook an additional 30 seconds or until fragrant.

Step 3

Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Step 4

Transfer meat mixture to the slow cooker.

Step 5

Add remaining ingredients (diced tomatoes through black pepper) and stir. See note below about using more broth with this option.

Step 6

Set heat to LOW and cook for 6-7 hours or on HIGH for 3-4 hours. Serve with desired toppings.

Step 7

Select ‘Saute’ on the Instant Pot. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Step 8

Add the garlic and cook an additional 30 seconds or until fragrant.

Step 9

Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Step 10

Add remaining ingredients (diced tomatoes through black pepper) and stir.

Step 11

Stir, lock lid into place and set vent valve to ‘Sealing’ position.

Step 12

Select ‘Manual’ or ‘High Pressure’ setting and cook for 12 minutes. Allow for 10-15 minutes of natural pressure release before flipping the steam release valve to release the remaining steam.

Step 13

Taste and season with salt and pepper, to taste.

Step 14

Serve with additional toppings, as desired.