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Meatball Chili with Pumpkin

Borrowed from Locavore on Core

Ingredients:

1/2 lb small meatballs

2 tbsp olive oil

1 cup chopped onion

2 red bell peppers, chopped

3-4 cloves garlic, finely chopped

2 cups dry black beans, soaked overnight

4 cups beef broth or vegetable stock

3-5 medium tomatoes, diced with juice

1 lb roasted pumpkin or canned pumpkin

1 15oz can tomato sauce

4-6 oz diced green chiles

1 cup whole kernel corn

1-2 chipotles in adobo, diced fine

1 tbsp chili powder

1 tsp ground cumin

3-4 sprigs fresh cilantro

salt & pepper

edit cinnamon

dash nutmeg

Directions:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.

3. Put the vegetable mixture into the crockpot and add all the other ingredients. Stir to combine.

4. Cook on low for 8 hours.

Notes:

You can use whatever kind of meatballs you prefer - beef, turkey, or soy to make the recipe vegetarian by also substituting vegetable stock for the beef broth.

You can also substitute canned beans for the pumpkin and eliminate the beef broth, or maybe reduce it to 1 cup.

If you prefer mild chili, use 1 chipotle and 1 t. adobo, but if you like it spicier, add more.

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