For the stovetop method, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes until softened.

Add the garlic and cook for 30 seconds, then add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.

Add the pumpkin puree, diced tomatoes, tomato sauce, beans, broth, and brown sugar if using. Stir well to combine.

Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened and flavorful.

Stir in the apple cider vinegar or lime juice. Taste and adjust seasoning before serving.

For the Instant Pot method, select Sauté and heat the olive oil. Add the onion and bell pepper and cook for 3 to 4 minutes, then add the garlic and cook for 30 seconds.

Add the ground beef or turkey and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Turn off Sauté. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

Add the pumpkin puree, diced tomatoes, tomato sauce, beans, broth, and brown sugar if using. Stir well, scraping the bottom of the pot to prevent sticking.

Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 10 minutes.

When the cooking time is done, allow a 10-minute natural release, then carefully quick release any remaining pressure.

Stir in the apple cider vinegar or lime juice. Taste and adjust seasoning, then serve hot with your favorite toppings.