2 tablespoons olive oil
1 cup chopped yellow onion (1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs)
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
2-1/2 teaspoons ground cumin
2 teaspoons chili powder
2 cups (480ml) vegetable broth
3 (14 ounce) cans petite diced tomatoes (do not drain)
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/2 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) can pumpkin puree
1 cup peeled and diced butternut squash
Heat the olive oil over medium heat in a skillet. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes. Add garlic, salt, black pepper, cumin, and chili powder. Stir and cook for 1 minute.
Place onion and pepper mixture along with all of the other ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.
Alternative: Place onion and pepper mixture along with all of the other ingredients in a 5 quart or larger Instant Pot and cook on Manual for 20 minutes, then natural release for 10 minutes.