Crockpot Wild Rice Meatball Chili

• 1 cup wild rice
• 1 each onions chopped
• 3 cloves garlic minced
• 14 ounces tomatoes with onions and garlic, canned, undrained, diced
• 15 ounces black beans rinsed and drained
• 8 ounces tomato sauce
• 1 cup beef stock
• 4 cups water
• 18 teaspoons black pepper
• 1 tablespoon chili powder
• 1/2 teaspoons cumin
• 1 pound meatballs frozen precooked wild rice

1. Add the wild rice, onions, and garlic into the bottom of a 4 to 5 quart slow cooker or crockpot.
2. Top with the can of diced tomatoes and beans.
3. Combine the tomato sauce, beef broth, water, and seasonings in a bowl.
4. Pour into crockpot.
5. Top with the meatballs.
6. Cover the slow cooker and set on high for 1 hour.
7. Then stir gently, cover, and cook on low for 7 hours until wild rice is tender and mixture is bubbling.
8. Serve with sour cream and grated cheese.

wild rice, onions, garlic, tomatoes, black beans, tomato sauce, beef stock, water, black pepper, chili powder, cumin, rice

Taken from recipeland.com/recipe/v/crockpot-wild-rice-meatballchil-52937 (may not work)