Recipe by Elizabeth Kurtz

Slow-Cooker Fall Chili with Pumpkin

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings

No Allergens specified

4 Hours, 30 Minutes

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.


Main ingredients

  • 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


Prepare the Chili with Pumpkin


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.

Slow-Cooker Fall Chili with Pumpkin

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Faigy Tabak
Faigy Tabak
6 months ago

Can I freeze this dish?

Mark your comment as a question
Avigael Levi
Reply to  Faigy Tabak
6 months ago

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).