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.

This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.