White Bean Pumpkin Chili

1. Finely chop the onion, carrots, celery, and garlic cloves.

Stovetop

1. Heat oil in a Dutch oven over medium-high heat. Add onion and sauté until translucent. Stir in the garlic and sauté for 2 minutes more until fragrant.
2. Next, add in the carrots and celery, cook stirring occasionally until slightly softened.
3. Add in the ground meat, smoked paprika, red chili paste, black pepper and salt. Continue cooking until meat is no longer pink, about 6-8 minutes.
4. Next stir in the fresh thyme, pumpkin puree, peanut butter, beans, and vegetable broth. Give it a good stir.
5. Cover and reduce the heat to low. Simmer for about 30 minutes. Taste and adjust the salt and pepper according to your taste.
6. Transfer the mixture to a serving bowl. Top with your favorite topping and serve immediately.

Crockpot or Slow Cooker

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, sauté until garlic is fragrant.
2. Stir in the chopped veggies, meat, and spices, cook until veggies are soft and meat is browned.
3. Transfer the browned meat mixture into the slow cooker. Add beans and fresh thyme. Pour in the pumpkin purée, peanut butter, and broth. Stir well.
4. Cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours.
5. Add your favorite topping on top and serve immediately.

Instant Pot

1. Set the pressure cooker to sauté mode. Heat oil and sauté onion and garlic until slightly golden brown.
2. Add in the chopped veggies, meat, and spices, mix well breaking the meat apart with a wooden spoon until it is in small crumbles. Cook until browned about 7-8 minutes.
3. Add in the remaining ingredients. Cover and pressure cook for 10 minutes.
4. Once finished cooking, allow the cooker to release pressure naturally, about 15 minutes.
5. Unlock the lid and transfer to a large serving bowl. Top with desired favorite topping and serve warm.