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. Jalapeņos and/or a small red chili pepper provide color and heat.
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The filling for this Jalapeņo Turkey-Black Bean Chili With Crisped Potatoes 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.