Dice the white onion into small, even pieces and mince the garlic cloves, setting both aside.
In a skillet over medium heat, brown the ground beef until it becomes golden and begins to crisp at the edges. Drain excess fat if necessary and transfer the cooked meat to the Crockpot.
Add the diced onion and minced garlic to the skillet and sauté until they turn translucent and fragrant, about 3-4 minutes. Scrape up any browned bits from the meat for extra flavor.
Transfer the sautéed vegetables to the Crockpot with the meat. Add the canned pumpkin purée, diced tomatoes with juices, drained black beans, chili powder, cumin, smoked paprika, and vegetable broth.
Stir everything together well to combine all flavors evenly, making sure the pumpkin is well integrated into the mixture.
Cover the Crockpot with its lid and set it on low heat. Let the chili cook for 4 hours, stirring once halfway through, until the flavors meld and the chili thickens slightly.
Once cooking is complete, check the seasoning and adjust with salt and pepper as needed. If desired, stir in hot sauce or sprinkle with fresh cilantro for added brightness.
Serve the pumpkin chili hot in bowls, garnished with your favorite toppings like shredded cheese, sour cream, or sliced green onions.
