1 box of chicken/veggie stock (low sodium)
1/4 tsp cardimom
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/4 tsp rubbed sage
1 tsp garlic
1 tsp ground ginger
salt and pepper to taste.
1/2 can of half and half (I used my pumpkin can once it had been emptied and it is optional)
Pour all ingredients (except half and half) into a pan. Stir and cook for 1 and half to 2 hours on medium-low, stirring often. At the end, add the half and half and serve hot/warm or room temp. Serves 4-6.
I like to serve this with a turkey pannini...Take bread and put turkey, smoke gouda, and a smear of apple butter in between two slices of bread and press on grill pan or pannini press that has been lightly coated with olive oil. Cook until brown and cheese is melted. If this is a vegetarian meal however, a grilled veggie pannini works just as well.
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