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Meat
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
The fall flavors in this dish are perfect for a rainy day. I serve it in individual dishes with toasted bread or over rice or potatoes. Fire-roasted tomatoes are available in national markets, near other canned tomato products. They are not spicy, just roasted over fire so they have a distinct and delicious smoky flavor.
1 tablespoon Gefen Canola Oil
1 medium onion, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 pound lean ground beef or turkey
1 (15-ounce) can diced tomatoes
1 (15-ounce) can fire-roasted tomatoes
1 (15-ounce) can Gefen Tomato Sauce
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
15 ounces Tuscanini Red Kidney Beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 and 1/2 teaspoons pumpkin pie spice
2 and 1/2 tablespoons chili powder
1/2 teaspoon red pepper flakes
1 teaspoon Pereg Cumin
1 red pepper, chopped
1 yellow pepper, chopped
3/4 cup water
1 teaspoon kosher salt
black pepper, to taste
tortilla chips, for garnish
In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook for five minutes, stirring until softened.
Add ground beef or turkey and cook until lightly browned, about five minutes. Drain fat and transfer mixture to a five- to six-quart slow cooker.
Add all remaining ingredients and mix well. Cook on high for four hours or low for seven hours.
Serve warm in individual bowls with crumbled tortilla chips or toasted bread, or serve over baked potatoes or rice.
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Can I freeze this dish?
Yes. It’s best to store the chili in air-tight containers, glass jars or freezer-safe bags (double bag the freezer bags to avoid leakage and freezer burn).