Slow Cooker Fall Harvest Chili

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 lb Butternut squash
  • 1 can Kidney beans, white
  • 1/2 lb Parsnips
  • 1 cup Pumpkin, canned pure
  • 1/2 tsp Sage, dried

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on slowcookergourmet.net

Ingredients

• 1 pound ground chicken
• 1 can (15oz) white kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon dried sage
• ¼ teaspoon salt
• ½ pound parsnips, peeled and chopped
• 1 pound butternut squash, peeled and chopped

Directions

• Prep parsnips and squash by peeling the skin and chopping into bite sized chunks
• Brown chicken in skillet over medium high heat until fully cooked
• Add to crock along with remaining ingredients and stir well
• Cover and cook on low for 6-8 hours or high for 3-4 or until veggies are to desired tenderness