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This chilli is very easy to make, as it uses leftover turkey and canned cannellini beans.  The strong pungency of white pepper is enough to flavor this whole chilli and give it heat.  The whole preparation takes no more than 20 minutes, and can be enjoyed for a few days. 

2 tablespoons olive oil

1 clove garlic

¼ cup sweet onion, medium dice

¼ cup carrots, medium dice

¼ cup celery, medium dice

1 teaspoon ground white pepper, divided

2 cans cannelini beans, drained and rinsed

2 cups veggie or chicken broth

1 bay leaf

¼ cup elbow pasta or small macaroni

1 ½ cups leftover turkey meat, shredded

½ cup shredded cheese, like manchego or cheddar

Heat the olive oil in a medium sized pan. Add the onion and garlic, followed by the carrots, onion, and celery. Cook on medium heat, stirring the veggies so they don’t brown, until they are softened. Add ½ teaspoon of the white pepper and cook for another minute or two, stirring. Add the beans and the broth and bring to a simmer with the bay leaf. Add the pasta and cook slightly covered for about 10 minutes, or until the pasta is al dente. Add the meat and cook just long enough for it to heat through, and season with the remaining white pepper.

Serves 4 people.