Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup finely diced of each: yellow onion, carrot, green bell pepper (Note 1)
  • 1 lb. lean (93/7) ground turkey
  • Fine sea salt & pepper
  • 2 tablespoons tomato paste
  • 2 cups diced Yukon Gold potato (Note 2)
  • 1 tablespoon each: finely diced jalapeno, minced garlic (Note 3)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon beef bouillon powder
  • 1-1/2 teaspoon each: ground cumin, ground coriander, paprika
  • 1 can (14.5 oz.) fire-roasted crushed or diced tomatoes
  • 1 cup chicken stock
  • 1 bay leaf
  • For serving: rice, tortillas (Note 4), cilantro, lime

Instruction

  • VEGGIES AND TURKEY: Heat a large heavy-bottomed skillet over medium-high heat and add in the oil. Add in the diced onion, carrot, pepper, and a tiny pinch of salt and pepper. Sauté, stirring frequently until veggies are beginning to soften, about 8 minutes. Press to the sides of the pan and add the ground turkey to the pan. Season to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, until mostly browned, breaking the meat up as you cook.
  • POTATOES AND SEASONINGS: Add in tomato paste, diced potatoes, jalapeño, garlic, and all the seasonings. Continue to cook over medium heat, stirring frequently for 5 minutes.
  • SIMMER: Reduce heat to low. Pour in undrained canned tomatoes, chicken stock, and bay leaf. Stir, scraping the bottom to release any browned bits. Press potatoes below liquid and cover with a lid. Simmer, covered, for 10 minutes.
  • FINISH COOKING: Remove lid, increase heat to medium, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are fork tender and most of the liquid is absorbed (Note 5). Taste and add extra salt/pepper if needed. Remove and discard bay leaf.
  • SERVE: Serve warm with flour tortillas and/or rice. Add lime wedges and fresh cilantro to the plate if desired and dig in!