Ingredients
Method
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and cooked through.
- Add the diced onion and bell pepper to the skillet. Sauté for 5 to 6 minutes, or until the vegetables are tender and the onion is translucent.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute until the spices are fragrant.
- Pour in the black beans, corn, diced tomatoes (with their juices), and beef broth. Stir well to combine all the ingredients.
- Turn the heat down to medium-low and let the mixture simmer for 8 to 10 minutes, allowing the flavors to meld and the liquid to thicken slightly.
- Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with a lid for 1 to 2 minutes until the cheese is melted and bubbly.
- Remove from heat. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. This dish also freezes well for up to 2 months.
