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Rhubarb and
Strawberry Crisp

French Potato
Green Bean
Salad with

Sweet Onions
and Rice


Roasted Red Pepper Soup

Turkey Chili


Seared Pork Cutlets with Green Garlic Salsa Verde

Spinach Balls with Mustard Dipping Sauce

Turkey Chili 
By Renée Behnke
1 pound dry white Northern Beans
6 cups water

4 cloves garlic, chopped
2 yellow onions, chopped
1 yellow pepper seeded and chopped
2 Tablespoons dried oregano
2 Tablespoons ground cumin
½ Teaspoon ground cloves
½ Teaspoon ground cinnamon
1 Tablespoon diced jalapeno pepper
2 Teaspoons salt
2 Teaspoons black pepper (or to taste)
3 Tablespoons ground ancho chili

2 pounds ground turkey
6 cups chicken stock
4 Tablespoons tomato paste
3 - 7 ounce cans diced green chilies, drained

3 fresh poblano chilies – roasted over flame or under broiler. Rest in a bag for 5 minutes. Remove charred skin, discard seeds and dice chilies.

Soak beans overnight, drain. Add 6 cups of water and simmer over low heat for 2 hours until beans soften but are still slightly firm. Watch the water level, if it gets low add water to cover.

Sauté turkey in 4 tablespoons olive oil until most of pink color is gone. Add garlic, onions, pepper, oregano, cumin, cloves, cinnamon, jalapeno, salt, pepper and ancho chili powder. Stir to soften over medium heat. Add stock, beans, tomato paste, canned chilies, and diced roasted poblanos. Cover and simmer 1 hour until beans are soft.

If chili seems dry add more stock ˝ cup at a time.

Note: Beans can be cooked in crock pot – about 5 hours

Condiments served on the side:
Sour cream
Chopped green onions
Grated cheese, New York Cheddar or Monterey Jack
Sliced black olives.

Serves 8 to 10


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