Fall Harvest Chili

Fall Harvest Chili







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







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