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This recipe is based on one featured last winter an issue of my favorite magazine, Southern Living.  It’s a great way to use up some of that leftover turkey, as well as some other ingredients that might be lingering in your fridge.  I like that this chili is mild enough for kids or sissies (sorry, I love the kick-in-the-face, spicy chilis) but pairs nicely with a great big, dousing of your favorite hot sauce.

This chili is also a nod to a delicious turkey chili that a former roommate from my college days made for us on occasion.  (Read: when we all poked our heads out of our rooms after the mouth-watering smell wafted in and then begged her to share.)  Her family recipe for turkey chili included a healthy dose of cloves, which I think is an unique and yummy combination.

White Chili– served with rice and fixin’s

Serves 4-6 – cost approx $1.04 per serving


  • 2 Tbs bacon fat or vegetable oil
  • 1 medium onion, small dice ($.06)
  • 2 ribs celery, small dice ($.11)
  • 2 carrots, peeled, small dice ($.10)
  • 4 cloves garlic, minced
  • 1/2 cup A.P. flour
  • 1/2 tsp dry oregano
  • 1/2 tsp garlic salt
  • 1 tsp cumin
  • 1 Tbs chili powder
  • pinch ground cloves
  • 1/2 small can tomato paste ($.25)
  • 1 cup light beer ($.50)
  • 5 cups turkey stock or water – I used 3 cups stock and 2 cups water
  • 2 bay leaves
  • 1 can pinto beans, drained ($.60)
  • 1 can white beans, drained ($.60)
  • 1 pound shredded turkey or chicken ($.99)
  • 1/4 cup parsley, minced
  • 1 roasted red pepper, diced – I use the peppers that I roasted and canned up this summer, a great substitution would be to add a diced, raw, red pepper in with the other veggies at the beginning of the recipe ($.25)


  • White rice ($.50)
  • 1 avocado, sliced ($.50)
  • 1 cup shredded cheese ($.50)
  • Tabasco sauce! – the chipotle flavor is my drug of choice…

Heat the bacon fat or vegetable oil in a large pot over medium heat.  Add in all the diced veggies and saute for about 5 minutes.  Next, add in the flour, dry herbs and spices and tomato paste.  Stir constantly for about 3-5 minutes to cook out the flour and heat the spices and tomato paste.  Deglaze the pan with the beer, and be sure to quality control check the rest of the can.  (There’s a reason that this recipe doesn’t call for a full can…)

Add in the stock and/or water and bay leaves and then simmer for 10 minutes.  Add in the turkey or chicken and the two cans of beans and simmer another 10 minutes.  Add in the parsley and roasted pepper, simmer for a few minutes to meld the flavors.  Check the seasonings and add garlic salt if necessary.  All finished and ready for toppings!

Chili and beer are best friends!