Pumpkin Chili

This is a good dish to make when you're going to be out of the house until dinner time as it goes in the crock pot and simmers all day. It doesn't really have much of a pumpkin taste to it, if any really. I think the pumpkin just functions as a way to thicken the chili. This is a nice vegetarian option and tastes quite nice served over some brown rice, garnished with avocado. If I had had some chopped fresh cilantro and green onions that would have been good as well on top. I added a little shredded cheddar-what could that hurt? We liked the flavor but ended up adding just a bit of hot sauce cause we really do favor spicy food. It has a very nice flavor without adding anything. I happened on this recipe in the most unlikely of spots: the ANN Magazine that accompanies the Sunday paper now and then. They don't usually publish recipes but just happened to recently and it sounded good, so there you have it.

1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 26 oz box or can of diced tomatoes
1 bell pepper, chopped
1 15 oz can pumpkin puree
1 medium onion, chopped
3 large carrots, diced
5 garlic cloves, minced
1 T brown sugar
2 T chili powder
1 1/2 t cinnamon
1 T cumin
1/2 t nutmeg
2 t oregano
salt and pepper to taste

Combine all ingredients in slow cooker. Cook on low for at least 5 hours. Can cook longer, but stir after 7 hours.

Good served over rice, spaghetti squash, or baked potatoes. This makes a lot so you'll have leftovers.