About 5 tablespoons olive oil, plus more as needed
1½ pounds baking potatoes, peeled, cut lengthwise into generous ¼-inch-thick slices
Freshly ground black pepper
1 pound ground white-meat turkey
1 medium onion, finely diced (about 1 cup)
3 ounces jalapeño 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
1 can (15-15½ ounces) no-salt-added black beans, drained and rinsed (or 1¾ cups homemade)
2½ cups homemade or no-salt-added chicken broth, or more as needed
Heat 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 oil, then season on both sides with salt and pepper to taste. Roast 35-40 minutes; the bottoms of the slices should be lightly browned after about 25 minutes; the tops should be browned as well after another 10-15 minutes.
Meanwhile, heat 2 tablespoons 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.
Serves four to five.
Cook's note: 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 values per serving (assumes 5): 480 calories, 24 g fat (5 g saturated), 40 g carbohydrates, 9 g fiber, 4 g sugar, 25 g protein, 85 mg cholesterol, 210 mg sodium.
Stephanie Witt Sedgwick for The Washington Post