1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can cannelloni beans, drained and rinsed
1 can (8 ounce) tomato sauce
1 can (4 ounce) tomato sauce with garlic and onions
2 cans (14.5 ounce each) petite diced tomatoes
1 can (14.5 ounce) fire roasted diced tomatoes
1 can (15 ounce) pumpkin puree
2 teaspoon s pumpkin pie spice
2 teaspoon s chili powder
1 teaspoon ground cumin
1 cup croutons
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Let's Make It
Heat a large skillet over medium-high heat; cook bacon and remove.
In the same pan cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Cook steak same way and remove from heat and set aside.
Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent.
Add the green and red bell pepper and cook 5 minutes more.
While the beef is cooking, combine the kidney beans, black beans, cannelloni beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and Bacon Salt. Stir in the ground beef mixture.
Cook on Low until the chili is hot, 1 to 2 hours. Add more Bacon Salt to taste if desired. Serve topped with crispy bacon, cheese & croutons.