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Cast-iron skillet of chipotle turkey and sweet potato cubes with melted pepper jack on a dark wood board

Smoky Chipotle Turkey and Sweet Potato Skillet Dinner

A one-skillet dinner with 47 g protein per serving from ground turkey, black beans, pepper jack and Greek yogurt, ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 545
Ingredients Method Notes

Ingredients
  

Skillet
  • 1 1/2 tbsp olive oil divided
  • 700 g sweet potatoes about 2 large, peeled, cut into 1.5 cm cubes
  • 680 g ground turkey, 93% lean 1 1/2 lb
  • 150 g yellow onion 1 medium, diced
  • 150 g red bell pepper 1 medium, diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo peppers; minced, plus 1 tbsp adobo sauce
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt Diamond Crystal, divided
  • 120 ml water 1/2 cup
  • 425 g canned black beans can; drained and rinsed, about 240 g
  • 100 g pepper jack cheese grated, about 1 cup
  • 1 lime juiced, about 2 tbsp
To serve
  • 120 g plain nonfat Greek yogurt 1/2 cup, 2 tbsp per serving
  • 2 tbsp fresh cilantro chopped, optional

Method
 

  1. Peel the sweet potatoes and cut them into 1.5 cm cubes. Dice the onion and bell pepper, mince the garlic and chipotles, drain and rinse the beans, and mix the cumin, paprika and oregano in a small bowl.
  2. Heat 1 tbsp of the oil in a 30 cm / 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add the sweet potatoes in one layer with 1/4 tsp of the salt and cook for 8 minutes, stirring every 2 minutes, until the edges are browned and the centers are still firm. Move them to a plate.
  3. Add the remaining 1/2 tbsp oil and lower the heat to medium. Cook the onion and bell pepper for 3 minutes until softened, then add the turkey. Break it up and cook for 7 to 8 minutes until no pink remains and it reads 165 F / 74 C.
  4. Stir in the garlic, chipotles, adobo sauce, tomato paste, spice mix and the remaining 1/2 tsp salt. Cook for 1 minute until fragrant and the paste darkens, then pour in the water and scrape up the browned bits.
  5. Return the sweet potatoes to the skillet and stir to coat. Cover, lower the heat to medium-low and cook for 10 minutes, stirring once, until a fork slides into a cube with no resistance. If the pan looks dry, add 2 tbsp of water.
  6. Stir in the black beans and lime juice and cook uncovered for 2 minutes. Sprinkle the cheese on top, cover and cook for 2 minutes until melted. Serve with 2 tbsp Greek yogurt per plate and cilantro.

Notes

  • Cut sweet potatoes to 1.5 cm cubes so they soften on schedule.
  • Use 93% lean turkey, since 99% lean turns dry in the pan.
  • Rest the browned sweet potatoes on a plate while the turkey cooks.
  • Check the turkey with a thermometer: 165 F / 74 C means done.