Directions for Slow Cooker Turkey and White Bean Chili:

Heat olive oil in a large skillet over medium heat. When the oil shimmers, add onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook for another minute. Add turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.

Transfer the turkey to the bowl of your slow cooker. Add in red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups of chicken broth, tomatoes, tomato paste, apple butter, and bay leaves, and stir to combine. Cover and cook on low for 6 - 8 hours or high for 4 - 5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired.

Remove the bay leaves and ladle the chili into bowls. Optional: Top with cheddar cheese, avocado, and cilantro.

Make the Mango Lassi: In a blender, add mangoes, yogurt, milk, cardamom powder, and sugar. Blend until super smooth. Adjust sweetness and consistency by adding more sugar or milk, or additional mango and a splash of water if desired. Pour into glasses.

Serve the turkey and white bean chili with bread and butter and mango lassi.