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.
Slow-Cooker Fall Chili with Pumpkin
Recipe By Elizabeth Kurtz
- Cooking and Prep: 4.5 h
- Serves: 6
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No Allergens
Ingredients (20)
Main ingredients
Start Cooking
Prepare the Chili with Pumpkin
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In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook for five minutes, stirring until softened.
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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.
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Add all remaining ingredients and mix well. Cook on high for four hours or low for seven hours.
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Serve warm in individual bowls with crumbled tortilla chips or toasted bread, or serve over baked potatoes or rice.
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