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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