Lightweight Backpacker's Smokey Bison and Pumpkin Camp Chili

1 clove garlic
1 pabalano pepper, diced
1 lb ground bison
1 tsp olive oil
1 tbsp chili powder
¼ tsp paprika
¼ tsp cumin
1 tsp pumkin pie spice
1 diced onion
1 diced tomato
1 (15 oz) can of diced tomato
2 c fresh pumpkin diced
Chipotle chili to taste
1 c water

Heat olive oil in pan and brown the bison for 4-5 minutes. Season with salt and pepper. Remove from pan and set aside. Transfer to crockpot with the rest of the ingredients and slow cook on low until the pumpkin falls apart (3-4 hrs). Let the chili cool and transfer to fridge overnight.

Spread the chili onto the dehydrator solid plastic tray (not the racks itself) and set to 130 degrees for 4 hours (or until completely dehydrated). When dry, crumble in your hands and store in four air-tight container for your trip. To rehydrate, add 1 ¼ cup boiling water, cover in your cozy to keep warm for 10 minutes or until rehydrated completely. 

Post deydrating