A colorful ground-turkey skillet with sweet potatoes, black beans, and quick food-safety guidance for a practical fall dinner.

When the evening needs a real dinner but the calendar has already taken its share, a single skillet can be a very good place to start. This turkey, sweet potato, and black bean hash is hearty enough for supper, flexible enough for lunch the next day, and built from easy-to-find ingredients. The sweet potatoes bring gentle sweetness, black beans make it satisfying, and a squeeze of lime at the end keeps every bite bright.

The practical move here is giving the sweet potatoes a short covered head start. They steam just enough to turn tender, then finish uncovered with the turkey and peppers so the skillet stays lively rather than watery. As the turkey cooks, a ChopStir Ground Meat Chopper makes it easy to break it into small, even pieces while staying gentle on nonstick cookware.

Why this weeknight skillet works

Ground turkey is mild, so it benefits from seasoning in layers. Chili powder, cumin, and smoked paprika bloom briefly in the pan; the black beans and a little tomato paste round everything out. The result is warmly seasoned rather than very hot, which leaves room for everyone to add jalapeño or hot sauce at the table.

Cut the sweet potatoes into small, even 1/2-inch cubes. Larger pieces can leave the turkey waiting while they soften; smaller pieces cook quickly and pick up the flavorful juices in the skillet. A lid is helpful at the beginning, but remove it before adding the turkey so any moisture can cook away.

One-Skillet Turkey, Sweet Potato and Black Bean Hash

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 1/4 cup water
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup salsa or canned diced tomatoes with their juices
• 1 lime, cut into wedges
• Optional: sliced avocado, cilantro, shredded cheese, or plain yogurt for serving

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the sweet potato and water, then cover. Cook for 7 to 9 minutes, stirring once or twice, until the cubes are beginning to soften. If the pan dries out before the potato is tender, add 1 tablespoon water at a time.
2. Uncover the skillet. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and the vegetables are tender at the edges. Stir in the garlic and cook for 30 seconds.
3. Add the ground turkey. Use a ChopStir Ground Meat Chopper or wooden spoon to break it into small pieces. Cook for 6 to 8 minutes, stirring often, until no pink remains. Wash hands, the tool, and any surfaces that touched the raw turkey before using them again.
4. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant. Add the black beans and salsa. Cook uncovered for 3 to 5 minutes, stirring, until the beans are hot and the skillet looks saucy rather than soupy.
5. Check the thickest pieces of turkey with a clean instant-read thermometer; ground turkey is safely cooked at 165°F. Taste and adjust the seasoning if needed. Serve with lime wedges and any toppings you like.

Notes

No sweet potato? Use two cups of diced butternut squash, or substitute cooked brown rice and add it with the beans. For a little more heat, add a minced jalapeño with the bell pepper. If you use a salty salsa, wait until the end to add any extra salt. This is also a fine filling for warm tortillas or a bowl with greens.

Storage and food safety

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the room is above 90°F. Use within 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in short intervals until the center reaches 165°F. Do not taste or serve from any utensil that touched raw turkey unless it has been washed with hot, soapy water.

Shop This Recipe

• ChopStir Ground Meat Chopper for Faster Skillet Cooking — $8.99. This active, in-stock tool helps break up ground turkey into even pieces and is safe for nonstick cookware.

Keep the lime on the table, let everyone add the topping they love, and enjoy a colorful dinner that comes together with one dependable pan.

Tags

Black Bean Recipes Fall Dinners Ground Turkey Recipes Kiss the Cook One-Skillet Meals Weeknight Dinners

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