White chili with turkey and cannellini beans, from Andrea Meyers
When it comes to chili, I'm no purist. Chili can have beans, or not. It can have beef, or not. As long as it's spicy, I'm okay with it. "White" chili, made without red meat or red beans, really appeals to me; the milder flavor of the turkey really lets the sultry, musky chili flavors shine through. This quick-and-easy white chili with turkey and cannellini beans, from Andrea Meyers, gets a bit of smoke from chipotle chili powder and cumin. Use leftover turkey or rotisserie turkey breast from the market. Like all chilis, you can make this white chili ahead and freeze it.