Turkey, Sweet Potato & Black Bean Skillet

Ingredients

What you’ll need

• 1 lb (454 g) 93% lean ground turkey
• 500 g sweet potatoes, peeled and cut into small ½-inch cubes
• 1½ cups (about 258 g) cooked black beans, drained; use no-salt-added if preferred
• 1 tablespoon olive oil
• 1 medium onion (about 150 g), diced
• 1 large red bell pepper (about 150 g), diced
• 2 garlic cloves, minced
• 1 can (14.5 oz / 411 g) diced tomatoes, undrained
• ½ cup water, plus more as needed
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Black pepper and salt, to taste
• Optional: chopped cilantro and a squeeze of lime for serving

Directions

Make it

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper; cook for 4–5 minutes, stirring, until beginning to soften.
2. Add the ground turkey and break it into small crumbles. Cook, stirring, until cooked through. Check several places with a food thermometer; ground turkey should reach 165°F (74°C).
3. Stir in the garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds.
4. Add the sweet potato cubes, diced tomatoes with their juices, and ½ cup water. Stir, bring to a gentle simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender. Add a splash of water if the pan starts to dry out.
5. Stir in the cooked black beans and simmer uncovered for 3–5 minutes, until everything is hot and excess liquid has reduced. Season to taste.
6. Divide the finished skillet evenly into four servings. Top with a little cilantro and lime, if desired.