Heat a skillet over medium heat and add olive oil. Once shimmering, add the chopped onion and cook for about 3-4 minutes until it becomes translucent and fragrant.
Add the minced garlic to the skillet and cook for about 30 seconds until it releases its aroma, but doesn’t burn.
Add the ground meat to the skillet and cook, breaking it apart with a spoon, for 5-7 minutes until browned and cooked through. Season with salt and pepper.
Transfer the cooked meat and onion mixture into the slow cooker.
Add the kidney beans, black beans, diced tomatoes (with juice), pumpkin puree, cumin, smoked paprika, and chipotle powder to the slow cooker.
Gently stir everything together to combine the spices evenly with the beans, pumpkin, and meat mixture.
Set the slow cooker to low and cook for 4 hours, until the flavors meld and the chili thickens to a stew-like consistency.
Open the lid and give the chili a gentle stir. Check the seasoning, adjusting salt and pepper as needed.
Spoon the chili into bowls and serve hot, garnished with your favorite toppings if desired.
