Ingredients:

  • 1 Tbsp (15 ml) Olive Oil or Rapeseed Oil
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced (approx. 1 Tbsp / 15g)
  • 500 g (1.1 lbs) Lean Ground Turkey (93% or 97% lean preferred)
  • 1 tsp (5g) Kosher Salt, divided
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Chili Powder
  • 1 tsp (5 ml) Ground Cumin
  • ½ tsp (2.5 ml) Smoked Paprika (Pimentón Ahumado)
  • ½ tsp (2.5 ml) Dried Oregano
  • 2 medium Zucchinis, quartered lengthwise and sliced (approx. 400g / 14 oz)
  • 1 (425 g / 15 oz) can Black Beans, rinsed and drained thoroughly
  • 1 cup (150 g) Frozen Sweetcorn
  • 1 (400 g / 14.5 oz) can Diced Tomatoes, undrained (fire-roasted preferred)
  • ½ cup (120 ml) Chicken or Vegetable Stock (low sodium)
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Prep Ingredients: Chop onion, mince garlic, slice zucchini, rinse and drain the black beans. Measure out all spices into a small bowl (mise en place!).
  2. Sauté Aromatics: Heat oil in the skillet over medium-high heat. Add the chopped onion and sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Turkey: Push the aromatics aside. Add the ground turkey to the pan and break it up vigorously. Season with ½ tsp salt and pepper. Cook until the turkey is fully browned (approx. 5–7 minutes).
  4. Toast the Spices: Create a small clear area in the middle of the pan. Add the pre-measured Spice Blend (chili powder, cumin, paprika, oregano) and cook directly on the heat for 30–60 seconds, stirring constantly. Stir the toasted spices through the turkey mixture until everything is coated.
  5. Add Vegetables and Liquid: Add the sliced zucchini, rinsed black beans, corn, canned diced tomatoes (with their liquid), and chicken stock. Stir well to combine all ingredients.
  6. Simmer: Bring the mixture to a strong simmer. Reduce the heat to medium-low, cover the pan loosely, and allow to simmer for 10–12 minutes, or until the zucchini is tender-crisp.
  7. Adjust Seasoning: Remove the lid. If the mixture is too liquidy, increase the heat slightly and cook for 2–3 minutes to reduce the sauce. Stir in the remaining ½ tsp of salt (or to taste).
  8. Finish and Serve: Remove the skillet from the heat. Stir in the fresh lime juice. Taste and adjust seasoning one final time. Garnish generously with fresh coriander (cilantro).