This recipe makes a flavourful dinner and on a cold night using the oven can warm up your kitchen at the same time. If you still have leftover turkey, this is a great way to use it up; and if not, it is easy to cut pieces of turkey loin into bite sized pieces and sauté until cooked and use them in this recipe.
When baking potatoes, I prefer to use fingerling potatoes with their skin, in contrast to a classic russet baked potato, to minimize the glycemic load (sugar surge) that comes with eating potatoes. Serving them with beans is a great way to drop your blood sugar jump even further. Overall, this is an easy-to-prepare, tasty, and popular dish for the whole family.
Baking Time: 45 Minutes
Prep Time: 20 Minutes
4 cups fingerling (baby) potatoes, cut into bite sized pieces
2 tablespoons avocado oil
1 medium onion, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon dried oregano
1 medium red bell pepper, chopped
2 green onions, chopped
1/8-1/4 teaspoon cayenne pepper (to taste)
15 ounces cooked pinto beans, rinsed and drained
1 cup salsa
½ pound cooked turkey, sliced into bite sized pieces (white and/or dark meat)
¼ cup organic sour cream (optional)
Preheat oven to 400° (F). Bake potatoes for 45 minutes, until tender.
Meanwhile, heat a sauté pan to medium high heat, add onions, salt, pepper, paprika, and oregano and heat for 3 minutes with an occasional stir, until onions are translucent.
Add bell pepper and heat another 2 minutes with an occasional stir.
Then reduce heat to low and stir in green onions, cayenne pepper, pinto beans, salsa, and turkey and simmer for 5 minutes. Cover and remove from heat.
5 minutes before potatoes are ready to serve, heat the sauté pan with chili to medium heat, stir occasionally.
To serve, add potatoes to a plate or a large bowl and spoon chili over the top and optionally garnish with sour cream.
Steven Masley, MD
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Please include the nutritional values for servings. This is critical for those monitoring specific values. Thank you
I am curious, what which values would you like to see? One of the beautiful things about a Mediterranean eating plan is that most people lose weight, despite eating delicious food. You do not have to track calories, protein, fat, or carbs; in fact, I used to track calories and fat and carb content closely, but after decades of research on this–I now think that was a total waste of time. Sodium intake is important for some people, especially if they have heart failure or advanced kidney disease, but nearly all the recipes I post have at most a moderate about of sodium, sometimes minimal. Steven Masley, MD, FAHA, FACN, CNS
In the ingredients list you mentioned avocado oil but then you don’t mention what to do with it when you prepare the dish
Hi Randy, You are right, thanks for pointing this out.
When adding oil to a pan, ideally you heat the pan first, then add oil, wait a couple seconds for it to warm, tip the pan to spread it over the surface, then add other ingredients. In this case, add the oil after heating the pan and before adding the onion and spices. Steven Masley, MD