Chop the onion into small dices and mince the garlic cloves to prepare for sautéing.
In a skillet over medium heat, cook the ground meat until it is browned and crumbly, about 5-7 minutes. Stir occasionally and break up large chunks.
Add the diced onion and minced garlic to the skillet and cook until the onion softens and becomes translucent, about 4 minutes. This releases a savory aroma.
Transfer the cooked meat mixture to the slow cooker, then add the drained black beans, diced tomatoes with juices, pumpkin puree, chili powder, cumin, salt, and black pepper.
Pour in the vegetable broth to thin the mixture slightly and help it simmer evenly. Stir everything together to combine well.
Cover the slow cooker with the lid and set it to low. Let it simmer for 4 hours, stirring once or twice as it cooks to develop the flavors.
After cooking, the chili should be thickened, with flavors melded and a vibrant color from the pumpkin. Give it a final stir and taste for seasoning, adjusting salt if needed.
Scoop the hearty pumpkin chili into bowls, and enjoy its velvety, savory goodness that’s perfect for fall days.
