Slow Cooker White Bean Chili


Got turkey?  Here is a great recipe utilizing some of those Thanksgiving leftovers. It's a great recipe for a night that you need to come home to a hot dinner all ready for you! Toss everything in the slow cooker in the morning and let time do the work for you...


Slow Cooker White Bean Chili
Ingredients:
         3/4 cup Pumpkin Puree
1 cup Tomato Sauce (I use THIS one)
2 -3 cups Broth (I use bone broth when possible)
1/2 cup Apple Juice
1 (15 oz) can White Beans, rinsed well
3/4 cup Cooked Turkey, chopped
2 large Carrots, diced
½ small Yellow Onion, diced
tbsp Olive Oil
1 tsp Chili Powder
½ tsp Cinnamon
1 tsp Turmeric
1 tsp Cumin
1 tsp Sea Salt

Turn the empty slow cooker on low and allow to warm up. Add chopped oil, onion, carrot, spices and
salt.  Stir and allow to warm for 5 minutes or so. Add the rest of the ingredients and stir well for a
minute or two.  Cover with the lid.  Cook on low for up to 8 hours or on high for up to 4 hours.  Stir
well before serving.  A hearty dinner for a cold night.  Kid approved!  Serves 4-6.  Store leftovers in
the fridge for up to a week or freezer for up to three months. 
(Complete the meal with Pecan Pumpkin Muffins or Farmer's Market Biscuits and Fruit Salad)




Comments

Popular Posts

Follow Us on Instagram

Connect with Us