Add ground beef to a large soup pot. Cook over medium heat until browned.
1 pound Ground Beef
Pour olive oil into a large soup pot and heat over medium. Add the onions and cook for 5-10 minutes, stirring occasionally until they are translucent.
1 Cup Yellow Onion, 2 Tablespoon Olive Oil
Add the green pepper, jalapeno and garlic. Continue to cook about 2-3 minutes, stirring occasionally.
½ Cup Green Pepper, 1 Jalapeno, 3 Cloves Garlic
Add in the chili powder, salt, beef broth, vinegar and pumpkin. Stir well until it’s soupy and all the pumpkin has been mixed in.
1 Tablespoon Chili Powder, 1 teaspoon Salt, 4 Cup Gluten Free Beef Broth, 2 Tablespoon Apple Cider Vinegar, 15 ounces Pumpkin Puree
Add the beans and stir. Bring to a simmer then lower the heat to medium low. Cover and cook for 20-30 minutes. Stir about every 5 minutes to keep it from sticking to the pan.
15 ounces Can Chili Beans, 15 ounces Can Black Beans, 15 ounces Can Kidney Beans
Add the cooked ground beef. Continue to cook without the lid for another 10-15 minutes. It should thicken up a bit.
To prepare in a slow cooker
Brown and drain your ground beef.
Add all ingredients, including cooked beef, to your slow cooker.
Cover with the lid and cook on high temperature for 4 hours or low temperature for 6 hours.
Notes
Make it vegan: Replace beef broth with vegetable broth. Omit the ground beef or replace with vegan meat crumbles.Storage: Store leftover chili in an airtight container in the refrigerator. It will last for 4-5 days. Freezer: This dish is also great stored in the freezer. Once cooled, move the chili to a freezer bag and lay out flat in your freezer. Store for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.Crockpot Instructions: Brown the ground beef. Then add the cooked beef and all of the remaining ingredients to your slow cooker. Cook on high for 4 hours or on low for 6-8 hours.