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 1 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.
