Chop the veggies. Dice the bell peppers and onion.

Heat a large pot. Add a drizzle of oil over medium heat.

Sauté. Add the peppers and onions and cook until soft and fragrant.

Add the meat. Stir in the ground beef and cook until browned, breaking it apart as it cooks.

Add the spices. Sprinkle in chili powder, cumin, garlic powder, onion powder, paprika, and salt. Stir to coat.

Add the rest. Pour in the black beans, diced tomatoes, and pumpkin puree. Stir until combined.

Simmer. Cover and let it simmer for 20–30 minutes, stirring occasionally, until thick and flavorful.

Sauté the veggies. In a skillet, heat a little oil and cook the diced peppers and onions until softened and fragrant.

Brown the meat. Add the ground beef to the same skillet and cook until browned, breaking it apart as it cooks.

Transfer to the Crock Pot. Add the cooked beef, sautéed veggies, black beans, diced tomatoes, pumpkin puree, and spices.

Stir to combine. Mix everything together so the flavors are evenly distributed.

Cook. Cover and cook on low for 6–8 hours or high for 3–4 hours, until thick and flavorful.

Sauté. Turn on the sauté function and add a little oil. Sauté the peppers and onions until soft.

Add the meat. Stir in the ground beef and cook until browned.

Add the spices and remaining ingredients. Stir in the seasonings, black beans, diced tomatoes, and pumpkin puree.

Pressure cook. Close and seal the lid. Cook on high pressure for 10 minutes.

Release pressure. Allow a 10-minute natural release, then manually release any remaining pressure.

Stir and serve. Give it a good stir — it will thicken as it cools slightly.