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Ground Turkey Green Chile Skillet - A Weeknight Favorite With Bright Southwest Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound ground turkey (93% lean is ideal)
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles (mild or hot)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (more for extra heat)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Monterey Jack or pepper jack (optional)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Optional add-ins: corn kernels, zucchini, or cooked rice/quinoa to bulk it up

Method
 

  1. Warm a large skillet over medium heat and add the olive oil. When it shimmers, add the ground turkey.
  2. Cook the turkey, breaking it into crumbles with a spatula, until it’s no longer pink, about 5 to 6 minutes. Season lightly with a pinch of salt as it cooks.
  3. Add the diced onion and bell pepper. Sauté until the vegetables soften, about 4 minutes.
  4. Stir in the garlic and cook for 30 seconds, just until fragrant. Don’t let it burn.
  5. Add the diced green chiles, fire-roasted tomatoes with their juices, black beans, and chicken broth. Stir to combine.
  6. Sprinkle in the cumin, chili powder, oregano, smoked paprika, remaining salt, and black pepper. Stir well.
  7. Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
  8. Taste and adjust seasoning. Add more salt, chili powder, or a splash of broth if needed. If you want extra body, stir in a handful of corn or some pre-cooked rice.
  9. Turn off the heat and stir in the lime juice. If using cheese, sprinkle it over the top, cover for 1 to 2 minutes, and let it melt.
  10. Garnish with chopped cilantro and serve. It’s great over rice, tucked into tortillas, or with a side of tortilla chips.