I’ve updated the basic potpie before, using cabbage and white beans and giving it a sweet-potato-topped, curry-flavored twist. This version goes much further, to a deconstructed state: The filling is a chili-pepper-spiked turkey and black bean mix. It’s fresh, lively and light.
Slices of roasted potatoes, similar to thick chips, provide the potato element and take the place of the usual crust. The slices can be shingled over the chili, forming a top, but I like to place them around the edges, with the ends in the bowl, like bread slices around a bowl of stew. Jalapenos and/or a small red chili pepper provide color and heat. (Recipe follows at end of this story.)