Turkey Kale White Bean Harvest Stew

Fall fall fall! Fall la la la fall! Or autumn if you’re sophisticated and prefer to use that term to describe the best season of all! Fall!

Here are five things we love about fall. Ready? Ok!

  1. BBS: boots, blazers, and scarf season. We can’t take credit for coining this term. We overheard a marketer at our company describing how she loves to layer her outfits and so BBS is the season for her. We’re also all about the layers! Bring on BBS!
  2. Honey Crip Apples: Did you know that a scientist at the department of horticulture science at the University of Minnesota invented these bad boys? It’s a cross between a Macoun and a Honey Gold. Explosively crisp! Our fellow Minnesotans are awesome.
  3. Pumpkin Spice Lattes: Starbucks or Caribou, these are so good.
  4. Eating homemade stews/chili while watching Sunday afternoon football: The warm fuzzy feeling of the delicious food can make up for a big loss.
  5. Pumpkin beer: A new discovery and yummy!

Yesterday we enjoyed a few of our favorite fall things…like Turkey Kale White Bean Harvest Stew! We used fall veggies, kale (a power green and a trendy veggie), carrots, and red beets (although golden beets work too). We used ground turkey which we had on hand, but Italian sausage would be quite tasty as well.

We enjoyed the stew with a nice cold pumpkin beer, which we’ve decided would be really great in the stew. We have left overs, so we might try this tonight.

Happy fall! Happy double dipping!


Recipe- adapted from Eatliverun.com

Serves 6-8


  • 1 bunch of kale
  • 3 large carrots, peeled and cut
  • 1 leek, thinly sliced
  • 1 white onion, diced
  • 2 medium beets (red or golden), diced
  • 1 stalk celery, diced
  • 2 15 oz. cans white beans, drained and rinsed
  • ½ lb. ground turkey
  • 2 quarts low sodium chicken broth
  • 1 tbsp. olive oil
  • ½ tsp. red pepper flakes
  • ¼ tsp. pepper
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme


  1. In a large sauté pan, heat olive oil over medium-high heat and add thinly sliced leeks. Sauté for 5 minutes. Then add turkey.
  2. Brown turkey. Then add carrots, beets, and celery. Toss to combine and continue cooking for another 6 minutes.
  3. Transfer to a large pot, and cook over medium-high heat.
  4. Add kale and beans, and cook until kale just starts to wilt.
  5. Add chicken broth, red pepper flakes, and pepper. Bring to a boil. If you need more liquid add water as necessary.
  6. Cover, reduce heat, and simmer for 25 minutes or until veggies are tender.
  7. Serve with your favorite bread and enjoy with a pumpkin ale!

One response

  1. Pingback: Pumpkin French Toast with Toasted Coffee Pecans | Double Dippers

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