Ingredients:

  • 1 lb lean ground turkey
  • 2 medium (500g) sweet potatoes, peeled and diced into 1/2 inch cubes
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp olive oil
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained
  • 1 cup (115g) shredded cheddar cheese
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium high heat in a 12 inch skillet. Add the ground turkey and cook, breaking it apart with a spatula, until browned and no longer pink. Remove the meat from the skillet and set aside on a plate, leaving the rendered fat in the pan.
  2. In the same skillet, add the diced onions and sweet potatoes. Sauté for 7–10 minutes without stirring frequently until the potatoes develop mahogany colored edges.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Note: Don't add garlic too early or it will burn and turn bitter.
  4. Return the browned turkey to the skillet. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the mixture, stirring for 2 minutes until the spices smell toasted.
  5. Fold in the black beans, corn, and fire roasted tomatoes (including the juice).
  6. Reduce heat to medium low, cover with a lid, and simmer for 5–7 minutes until the sweet potatoes are tender when pierced with a fork.
  7. Remove the lid, sprinkle the shredded cheddar cheese evenly across the top, and cover again for 60 seconds until the cheese is molten.