Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 large (200g) sweet potato, peeled and diced into 1/4-inch cubes
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 1 medium (120g) yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a large cast iron skillet or deep non stick pan over medium high heat until shimmering. Note: If the oil is too cold, the turkey will stick.
  2. Add the ground turkey, breaking it apart with a spatula, and cook until the meat reaches a deep brown color and is fully crumbled. This usually takes about 5-6 minutes.
  3. Reduce heat to medium. Stir in the diced onion and sweet potatoes and sauté for 5–7 minutes. Note: Keep the potatoes moving so they don't burn on one side.
  4. Cook until the potatoes begin to soften at the edges and the onions are translucent.
  5. Add the red and yellow bell peppers and minced garlic. Cook for another 3 minutes until the peppers are vibrant and fragrant.
  6. Stir in the minced chipotle peppers, cumin, smoked paprika, salt, and black pepper. Note: Toasting the spices for 30 seconds before adding liquid wakes up the oils.
  7. Pour in the chicken broth and stir in the drained black beans.
  8. Simmer for 3–5 minutes until the liquid reduces into a glossy glaze that clings to the turkey and veg.
  9. Remove the skillet from heat and stir in the fresh lime juice. Note: The off heat step preserves the lime's brightness.