Instant Pot Instructions:

1. Preheat Instant Pot: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker.
2. Sauté veggies: Once the display reads "Hot," add garlic-infused olive oil, and swirl the pot to coat. Add green bell pepper and leek, and sauté for 2 minutes, stirring occasionally.
3. Sauté meat: Add ground beef and pork, breaking the meat up into small pieces using a plastic spoon. Sauté meat with vegetables until meat is no longer pink, about 5 minutes, stirring occasionally.
4. While the meat is sautéing, in a small bowl, whisk together chili powder, dried chives, cumin, salt, pepper, pumpkin pie spice, smoked paprika, and red pepper flakes (if using them).
5. Add spices: Once the meat is finished sautéing, stir spices into meat mixture, and sauté for 30 seconds, stirring constantly.
6. Deglaze: Hit “Cancel” on the Instant Pot. Add cold water to the pot, wait 15 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).
7. Add canned tomatoes and their juices and pumpkin puree and stir until combined. Lay bay leaf on top of chili.
8. Pressure cook: Close the Instant Pot lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 25 minutes.
9. Release pressure: Once the cooking cycle has completed, quick release the pressure. Open the lid and allow the steam to dissipate for a few seconds. Remove and discard bay leaf.
10. Double the pumpkin: stir in chopped Japanese pumpkin (kabocha squash), replace lid, and allow to sit, covered, for 15 minutes, or until squash is fork tender.
11. Serve and garnish: Ladle chili into individual bowls (1 1/8 cup servings for low FODMAP). Garnish with chopped scallions (optional). If not Paleo/Whole30/dairy-free, serve topped with shredded marble cheese and/or a dollop of sour cream (lactose-free if needed).

Slow Cooker Instructions:

1. Prepare skillet: Place a large skillet with high sides on the stove top on medium high heat and add garlic-infused olive oil.
2. Sauté veggies: Once the skillet is hot, add bell pepper and leek and sauté for 2 minutes, stirring occasionally.
3. Sauté meat: Add ground beef and pork to the skillet, breaking up the meat into small pieces using a spatula. Sauté meat with vegetables until the meat is no longer pink, about 5 minutes. While the meat is sautéing, in a small bowl, whisk together chili powder, dried chives, cumin, salt, pepper, pumpkin pie spice, smoked paprika, and red pepper flakes (if using them).
4. Add spices: Once the meat is finished sautéing, stir spices into meat mixture, and sauté for 30 seconds, stirring constantly.
5. Deglaze: Add cold water to the skillet and scrape the bottom clean with a plastic spoon or spatula.
6. Transfer to slow cooker: Remove skillet from heat, and using a heat-resistant spatula, scrape contents into a slow cooker (I use a 6-quart Crock-Pot).
7. Add canned tomatoes and their juices and pumpkin puree and stir until combined. Lay bay leaf on top of chili.
8. Slow cook: Close slow cooker lid and set timer for 6-8 hours on low or 4 hours on high. Double the pumpkin: 1 hour (if cooking on low) or 30 minutes (if cooking on high) prior to the end of the cooking time, discard bay leaf and stir in the chopped Japanese pumpkin (kabocha squash).
9. Serve and garnish: Once the cooking time is complete, remove slow cooker lid and allow steam to dissipate for a few seconds. Ladle chili into individual bowls (1 1/8 cup servings for low FODMAP). Garnish with chopped scallions (optional). If not Paleo/Whole30/dairy-free, serve topped with shredded marble cheese and/or a dollop of sour cream (lactose-free if needed).