Sage Goat Cheese Popovers and Turkey Bean Chili

It’s story time. It’s 1993 and the dippers are three years old. The little dippers, Mom and Dad are sitting at the dinner table for Dad’s favorite meal, spaghetti…again. Everyone seems to be enjoying the meal, slurping up the noodles, sauce splattering on the table and clothes (Dad has a napkin tucked into his shirt to prevent extra spillage. He’s learned from past stains). One dipper (the “senator” as she is endearingly called) is talking talking talking and babbling some more. So no one seems to notice that the other little dipper is unusually quiet, until a splash of Prego sauce flies up in the air and a squish noise draws all the attention to her…face planted in her spaghetti. No, the dish wasn’t poisoned and no, she didn’t choke. It was just passed this little dipper’s bed time. And apparently the meal was too boring to keep her awake.

But the meal we made tonight would keep any sleepy head awake! The turkey bean chili has a kick from the spices and exciting variety from the white beans and red kidney beans. We added an extra twist with the cocoa powder which gave the chili a sweet note.

And we made popovers! But not just any ordinary popovers, we used spelt flour to give them a nutty flavor, and filled the middle with sage and goat cheese to make them savory. Last time we made popovers they didn’t pop. But after some research we discovered the science behind making the perfect popover. Take note: you must combine all ingredients together in a food processor or blender to make the batter light which will make your popovers pop!

This meal is not boring spaghetti, it’s a flavorful transformation of classic chili.

Happy double dipping!

Sage Goat Cheese Popovers – adapted from the Byerly’s Cookbook Volume II

Makes 6 popovers


  • 1 cup spelt flour (can substitute whole wheat or all-purpose flour as well)
  • 1 cup milk
  • 2 eggs
  • ¼ cup goat cheese
  • 1 Tbsp. fresh sage, chopped


  1. Using butter or non-stick spray, grease popover pan.
  2. Heat oven to 425 degrees F.
  3. Combine all ingredients in blender or food processor; process until thoroughly blended.
  4. Fill popover pan 1/3 full. Next, layer goat cheese and sage over batter. Pour remaining batter over goat cheese and sage, so that each cup is 2/3 full.
  5. Bake popovers for 15 minutes; reduce oven temperature to 350 degrees F and bake 15-20 minutes longer.
  6. Serve with Turkey Bean Chili and enjoy!

Turkey Bean Chili – a Double Dipper Original


  • ½ pound ground turkey breast
  • 15 oz. can navy beans (or other white bean)
  • 15 oz. can kidney beans
  • 2 cans diced tomatoes
  • 8 oz. can tomato paste
  • 2 fresh roma tomatoes, chopped
  • 2 celery stalks, chopped
  • ¼ cup chili powder
  • 1 tablespoon paprika
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. unsweetened cocoa powder
  • ¼ cup water


  1. In a pan over medium heat, brown turkey.
  2. Combine all ingredients in slow cooker, and cook on high heat for 3-6 hours.
  3. Serve with Sage Goat Cheese Popovers and enjoy!

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