A hearty and flavorful chili perfect for autumn evenings.
Chop the onion, garlic, and bell pepper into small pieces.
Use a sharp knife to ensure even chopping and save time.
Heat a sauté pan over medium heat, add a drizzle of oil, and sauté the onion, garlic, and bell pepper until softened.
Stir frequently to prevent the garlic from burning.
Add the cumin, oregano, and chili powder to the pan and cook for an additional minute to release the spices' aroma.
Toasting spices enhances their flavor and aroma.
Transfer the sautéed mixture to a slow cooker.
Ensure all the sautéed ingredients are scraped into the slow cooker.
Add the black beans, pumpkin puree, diced tomatoes, and chicken broth to the slow cooker.
Stir the mixture well to combine all the ingredients evenly.
Set the slow cooker to low and cook for 7-8 hours.
Check the chili occasionally and stir to ensure even cooking.
Serve the chili hot, garnished with your favorite toppings like sour cream, shredded cheese, or chopped cilantro.
Pair with cornbread or tortilla chips for a complete meal.
