Pumpkin chili has all the flavors of chili you love with a hint of pumpkin mixed in. Make this autumn-inspired chili in your slow cooker or Instant Pot.
Heat oil in a large skillet. Add the ground meat and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding meat to the slow cooker.
Turn on the IP and select Sauté. Once hot, add oil, meat, and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic and cook an additional minute. Drain excess fat if needed.
Hit cancel and stir in the pumpkin, diced tomatoes, broth, kidney beans, chili powder, cumin, paprika, salt, oregano, and pepper.
Close lid and seal valve. Set high pressure and cook for 20 minutes. When done, quick release pressure. Stir and serve.