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
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. 
(Complete the meal with Pecan Pumpkin Muffins or Farmer's Market Biscuits and Fruit Salad)