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- 2 medium Yukon Gold potatoes
- Kosher salt
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1 medium green bell pepper, seeded and minced
- 2 cloves garlic, crushed
- 1 1/2 pounds lean (90/10) ground turkey
- 2 cups dry red wine
- 1/2 pound fresh tomatoes, coarsely chopped
- 2/3 cup pimiento-stuffed green olives, drained and chopped
- 1/2 cup capers, rinsed
- 1/4 cup golden raisins
- 1 teaspoon ground cumin
- Pinch of dried oregano
- 1/4 teaspoon black pepper
Place potatoes in a large pot with enough water to cover; season with salt. Bring to a boil, cover and reduce the heat to medium-low. Simmer until the potatoes are tender, about 20 minutes. Drain and let cool.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and garlic, and cook until softened, about 5 minutes, stirring constantly.
Crumble the ground turkey into the onion mixture and use a wooden spoon to break the meat into smaller pieces as it begins to cook. Cook until the turkey is completely browned, about 5 minutes. Drain as much fat from the meat as possible.
Stir in the red wine, tomatoes, olives, capers, raisins, cumin, oregano, black pepper and 1/4 teaspoon salt. Bring to a boil then reduce the heat to medium-low. Simmer until the wine reduces and the mixture looks like chili, 8-10 minutes.
Peel the cooled potatoes and cut into chunks. Gently fold the cooked potatoes into the simmering beef mixture and cook for 5 minutes more.