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.)
Jalapeno Turkey-Black Bean Chili With Crisped Potatoes
About 5 tablespoons olive oil, plus more as needed
1 1/2 pounds baking potatoes, peeled, cut lengthwise into generous 1/4-inch-thick slices
Freshly ground black pepper
1 pound ground white-meat turkey
1 medium onion, finely diced (about 1 cup)
3 ounces jalapeno peppers or a mix of similar chili peppers (about 4), cored, seeded and finely diced, or more to taste
1 teaspoon ground cumin
2 teaspoons chili powder, or more to taste
1 tablespoon double-concentrated tomato paste (may substitute 2 tablespoons regular tomato paste)
2 tablespoons flour
15 to 15 1/2 ounces home-cooked or no-salt-added black beans (about 1 3/4 cups; drain and rinse if using canned)
2 1/2 cups homemade or no-salt-added chicken broth, or more as needed
Preheat the oven to 375 degrees. Line a large rimmed baking sheet or two smaller baking sheets with aluminum foil. Grease the foil with 1 tablespoon of the oil.
Use paper towels to pat the potato slices dry. Arrange the slices on the baking sheet(s); lightly brush the slices on both sides with 2 tablespoons of the oil, then season on both sides with salt and pepper to taste. Roast for a total of 35 to 40 minutes; the bottoms of the slices should be lightly browned after about 25 minutes; the tops should be browned as well after another 10 to 15 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large, deep saute pan or skillet over medium-high heat. Add the ground turkey and season lightly with salt and pepper, using a spatula to break up any large clumps. Cook for about 5 minutes, turning a few times, until the turkey loses its raw look. Transfer the turkey to a bowl or rimmed plate.
If the pan is dry, add 1 or 2 teaspoons of oil. Add the onion and reduce the heat to medium. Cook for 3 to 4 minutes, until the onion just starts to soften. Add the diced peppers and season with salt to taste. Cook for 3 to 4 minutes, until the onion is soft. Add the cumin and chili powder, stirring to combine.
Add the tomato paste; cook, stirring to evenly distribute, for 2 minutes. Add the flour and stir until it is well incorporated. Return the turkey to the pan and add the black beans. Add the broth, and stir to combine all of the ingredients. Increase the heat to medium-high and bring the broth to a boil, then reduce the heat to medium or medium-low, so the broth is barely bubbling at the edges. Cook for 15 minutes. Taste, and adjust the seasoning as needed. If the mixture seems dry, add broth; it should not be soupy, but there should be enough cooking liquid to act as a sauce.
Divide among individual bowls; place 3 or 4 potato crisps around the inside edge of each bowl, submerging their ends in the chili. Serve immediately.
Makes about 6 cups (4 or 5 servings)
Make ahead » The filling can be made up to 2 days in advance. When reheating, add broth or water as needed. The potatoes are best when roasted just before they are served.
Nutrition » Per serving (based on 5): 480 calories, 25 g protein, 40 g carbohydrates, 24 g fat, 5 g saturated fat, 85 mg cholesterol, 210 mg sodium, 9 g dietary fiber, 4 g sugar
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