Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup corn
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch wide skillet. Add the ground turkey, breaking it apart with a spatula, and let it sit undisturbed for 3-4 minutes to develop a brown crust before stirring and cooking until no longer pink.
  2. Push the cooked turkey to the sides of the pan. Add the diced onion and bell pepper to the center and sauté for 3-5 minutes until onions are translucent. Stir in the minced garlic for the final 60 seconds.
  3. Stir in the tomato paste, smoked paprika, and oregano, coating the meat and vegetables. Pour in the chicken broth to deglaze the pan, scraping up the browned bits from the bottom.
  4. Fold in the diced zucchini, corn, and black beans. Simmer for 4-6 minutes until the liquid has reduced by half and the zucchini is tender.