Pumpkin Chili

My roomie from college, Brenda, has always raved about Pumpkin Chili. Until tonight, I didn't know what was so WOW about it. Well, now I do! It's a fabulous, sweet and spicy dish that smells like fall and tastes yum, yum, yummy! I had trouble finding a vegan recipe (read: Hilary was too lazy to search all over the world wide web), so I altered this one http://allrecipes.com//Recipe/pumpkin-chili/Detail.aspx. Here's my veg version:

1 onion, diced

1 bell pepper, diced

1 cup pumpkin

28 ounce diced tomatoes

14 ounce diced tomatoes with green chilies (Rotel)

2 cans pinto beans, drained & rinsed

1 can black beans, drained & rinsed

2 teaspoon pumpkin pie spice
1/4 cup Splenda or other sweetner

1 Tablespoon chili powder

In a Dutch oven or soup cauldron, sauté onion and pepper. After 5 minutes, add all the other ingredients to the pot and stir. Reduce heat to low and simmer for at least 1 hour. Makes 4 to 6 servings. This could easily be made into a crockpot meal.