Pumpkin Chili

you will need:

1 1/2 cups dry red- or chili beans - soaked overnight and cooked for 1 hour or until soft ,beans can be cooked up to 2 days in advance or cook a big batch and store in the freezer. in a pinch use 1 can or your favorite bean.

1 tsp grapeseed oil

1 large green pepper - chopped

2 cloves of garlic minced

2 leeks - sliced

1 small jalapeno - seeds removed for less heat, minced

2 cups pumpkin or 1 small- seeded & cut with cone #3

10 tomatoes - peeled & seeded (or 2 cups canned/crushed)
1/2 tsp chili powder - more or less depending on your heat tolerance

2 tsp salt

1 tsp raw sugar

1 tsp dried herbs- basil, parsley

2 cups veggie broth

2 tbsp cornmeal

for garnishing

oregano/chives/parsley

assembly:
if using dry beans, rinse and soak beans overnight and cook for 40 minutes
(1 cup of dry beans plus 2 cups of water for cooking)

In 7qt roaster over medium high heat drizzle pan with oil and saute leeks, garlic, jalapeno and pepper until fragrant and leeks begin to soften. add pumpkin , canned or cooked beans and remaining ingredients through veggie broth. cover and simmer on low heat for 30 - 40 minutes. stir in cornmeal to thicken chili.
garnish each serving with fresh herbs, sour cream or daiya cheddar