Slow-Cooker Pumpkin Chili

Ingredients

• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (15 oz) cannellini beans, drained, rinsed
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 can (4.5 oz) chopped green chiles
• 1 1/2 cups vegetable broth (from 32-oz carton)
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt

Directions

1. Spray 5-quart slow cooker with cooking spray.
2. Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Notes
- Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.

Source
https://www.pillsbury.com/recipes/slow-cooker-pumpkin-chili/baa6eba5-d3f7-4acc-8749-3e5963106a7e

Gloria's Meatballs

Ingredients

• 2 lbs ground beef
• 12 oz canned tomatoes (any kind, use whats on sale)
• ¼ cup White Sugar
• 2 Tbsp Lemon juice
• ½ cup Brown sugar
• ½ cup Raisins

Directions

1. Preheat oven to 350º.
2. Roll the ground beef into small/medium size balls.
3. Boil the meat balls in small amount of water until firm, do not dump out water.
4. Add tomatoes, lemon juice and white sugar to pot.
5. Move to oven. Bake uncovered at 350º for 20 minutes.
6. Add brown sugar and raisins. Cover and cook for 1 ½ hours.
7. Uncover and cook for another ½ hour.

Notes

- Serves 6-8
- Serving size: ⅛ of a recipe (6.7 ounces)
- Serve over rice
- Be sure to use a pot that can go from stove top to the oven. CorningWare works well.

Source
Grandma Ledder via her mother.