Pumpkin Chili

Step 1 -In a large, heavy frying pan, heat 1/2 of the olive oil.

Step 2 -Add the ground beef and season it with the salt and the pepper.

Step 3 -Cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 4 -Transfer the beef to a slow cooker.

Step 5 -In the same skillet used to cook the beef, heat the remaining olive oil.

Step 6 -Add the onion and the green pepper and cook until just starting to soften, about 2-3 minutes.

Step 7 -Add the garlic, the cumin, the chili powder, the ancho chile powder, the dried cilantro, the dried oregano, and the all-purpose seasoning to the veggie mixture and cook, stirring constantly, until fragrant, about 1-2 minutes.

Step 8 -Transfer the veggie mixture to the slow cooker.

Step 9 -Add the beef stock to the frying pan to deglaze it, scraping the bottom to release the browned bits.

Step 10 -Add the beef stock to the slow cooker.

Step 11 -Add the kidney beans, the black beans, the pumpkin, the diced tomatoes and their juices, and the green chiles and their juices to the slow cooker and stir to combine.

Step 12 -Cover the slow cooker and cook on low until thickened and the flavors have melded together, about 4-6 hours.

Step 13 -Serve hot.