Weeknight Turkey Skillet Dinner
This is an easy, casual weeknight meal...boys and Jack love this easy skillet meal...healthy but hearty, dress it up with a bevy of toppings

Could add garlic with the spices, a jalapeño pepper or bit of cayenne pepper


  • 1 tablespoon olive oil
  • 3/4 cup finely chopped onion (about half a medium onion, yellow or red)
  • 3/4 cup finely chopped bell pepper (one small or half a large pepper, color of choice)
  • 1 pound ground turkey (use breast or thigh meat as preferred)
  • 1 teaspoon kosher salt and several grinds of the pepper mill
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cups diced sweet potato (1/2-inch dice, peel if desired but not necessary)
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes with green chilies
  • 1 cup chicken broth (may substitute water and an extra pinch or two of salt)
  • 3/4 cup grated cheese (mozzarella, sharp cheddar, or a Mexican blend work well; pepper jack is nice for some spice}
  • Optional toppings: chopped cilantro or parsley, additional cheese, salsa, hot sauce, sour cream or Greek yogurt, chopped avocado, green onions, crush tortilla chips


  1. Heat the olive oil over medium heat in a large skillet with a lid or a Dutch oven. Add the onion and bell pepper, and sauté until softened, about 2 minutes. Add the ground turkey and cook until the turkey is mostly browned (a little pink in the center is fine), breaking it up as you go. Add the spices (chili powder, cumin, salt and pepper), and cook and stir for another 30 seconds or until fragrant. Add the chopped sweet potato, black beans, tomatoes with juice, and chicken broth. Stir well, bring to a simmer, and then cover and reduce the heat to maintain a gentle simmer. Cook for approximately 20 minutes or until the sweet potato is tender, stirring several times.
  2. Once the sweet potato is tender, sprinkle with the cheese and replace the lid for a minute, just long enough to melt the cheese. Sprinkle with chopped cilantro or parsley, if desired, and serve with the remaining toppings of choice.
  3. May serve this dish on its own, over brown rice or quinoa, or even as a filling for tacos or quesadillas.


  • Ground beef or ground chicken could be used in place of the ground turkey in this recipe. You could also use half (8 ounces) ground turkey or pork sausage and half (8 ounces) ground meat of choice. Additionally, pinto beans may be substituted for the black beans.

More recipes at FountainAvenueKitchen.com