Turkey Skillet
This easy turkey skillet comes together in a single pan with ground turkey, bell pepper, zucchini, black beans, and fire-roasted tomatoes for a bold, smoky, and satisfying 30-minute meal.
Equipment
- Large skillet with lid - 12-inch / 30cm recommended
- Cast iron skillet - optional, but recommended for best browning
- Wooden spoon or meat chopper/masher
- Chef's Knife and Cutting Board
- Measuring spoons
- Can opener
- Colander or strainer - for draining and rinsing black beans
- Instant-read meat thermometer
Ingredients
- 1 lb ground turkey - 450g, 93% lean
- 1 tablespoon olive oil
- 1 yellow onion - about 1 cup or 150g, diced
- 1 green bell pepper - diced
- 3 cloves garlic - minced
- 1 zucchini - about 1.5 cups or 180g, diced
- 1 can fire-roasted diced tomatoes - 15 oz / 425g, undrained
- 1 can black beans - 15 oz / 425g, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup water or chicken broth - 60ml
- 1/2 cup Parmesan or Mexican blend cheese - 50g, shredded, for topping
- fresh cilantro or parsley - for garnish (optional)
- lime wedges - for serving (optional)
Instructions
- Dice onion and bell pepper, mince garlic, and dice zucchini. Drain and rinse black beans. Measure spices into a small bowl.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add onion and bell pepper and cook for 4-5 minutes until translucent. Add garlic and cook 30-60 seconds until fragrant.
- Push vegetables to one side, add ground turkey, and break it into an even layer. Cook for 5-7 minutes, breaking up chunks, until fully browned and no longer pink (165°F internal temperature).
- Sprinkle spice mixture over the turkey and vegetables. Stir thoroughly and cook for 1 minute, stirring constantly, to toast the spices.
- Add diced zucchini, undrained fire-roasted tomatoes, drained black beans, and water or broth. Stir to combine.
- Reduce heat to medium-low, cover, and simmer for 5-7 minutes until zucchini is tender but still slightly firm. Uncover and cook 2-3 minutes more to thicken sauce if needed.
- Sprinkle shredded cheese over the top, cover for 1-2 minutes until melted. Garnish with fresh herbs and serve with lime wedges.
Notes
- Don't skip browning: Let the turkey sit undisturbed for a minute or two before breaking it up. This allows the Maillard reaction to create deeper flavor.
- Use 93% lean turkey, not 99%: The small amount of extra fat keeps the meat moist and flavorful. Using 99% lean can result in a dry, chalky texture.
- Cut zucchini larger than the onion and pepper so all vegetables finish cooking at the same time.
- Don't drain the fire-roasted tomatoes — the juices are part of your sauce. Draining them will result in a dry skillet.
- For a spicy version: Add 1 diced jalapeño with the onion and increase smoked paprika to 1.5 teaspoons. Add a dash of hot sauce at the end.
- Make it Italian-style: Use white cannellini beans instead of black beans, swap zucchini for yellow squash, and stir in a handful of baby spinach at the end. Top with fresh Parmesan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months.
- To add rice: Stir in pre-cooked rice or a microwave rice pouch in the final few minutes of cooking, adding extra broth if needed. Do not add uncooked rice.
- If you don't have fire-roasted tomatoes: Regular canned diced tomatoes work fine. Add an extra 1/4 teaspoon of smoked paprika and 1 teaspoon of Worcestershire sauce to compensate.
- Make it low-carb: Skip the black beans and replace with extra diced bell peppers, mushrooms, and spinach for a filling, lower-carb meal.