Ingredients:

  • 2 Tbsp Olive Oil or High-Heat Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 25 lbs Lean Ground Turkey (93% lean suggested)
  • 1 large Zucchini, diced into ½-inch cubes
  • 1 (15-oz) can Black Beans, rinsed and well-drained
  • 1 cup Frozen or Canned Sweet Corn kernels (drained if canned)
  • 1 (14.5-oz) can Diced Tomatoes, undrained (fire-roasted tomatoes preferred)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tsp Ground Cumin
  • 2 tsp Chili Powder (mild or medium)
  • 1 tsp Dried Oregano
  • ¼ tsp Cayenne Pepper (optional, for heat)
  • 1 Tbsp Fresh Lime Juice
  • ½ cup Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Preparation: Dice the onion and zucchini. Mince the garlic. Drain and rinse the black beans. Open the cans of diced tomatoes and corn (if using canned corn).
  2. Sauté Aromatics: Heat the olive oil in the 12-inch skillet over medium-high heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Remove onions and garlic to a small bowl and set aside.
  3. Brown the Turkey: Increase the heat slightly. Add the ground turkey to the skillet and break it up with a spoon. Cook for 7–8 minutes until fully browned. Drain off any excess liquid or fat from the pan.
  4. Bloom the Spices: Return the sautéed onions and garlic to the pan. Add the cumin, chili powder, oregano, salt, pepper, and cayenne (if using). Stir well and cook for 1 minute, allowing the spices to toast and bloom in the residual fat. This intensifies the flavour immensely.
  5. Add Zucchini: Add the diced zucchini to the turkey mixture and cook for 3–4 minutes, stirring frequently, until the edges begin to soften but the zucchini still holds its shape.
  6. Introduce Liquids and Beans: Stir in the drained black beans, corn, and the entire can of diced tomatoes (including the liquid). Bring the mixture to a gentle simmer.
  7. Simmer: Reduce the heat to medium-low, cover the skillet loosely, and let it simmer for 5–7 minutes, allowing the flavours to meld and the zucchini to finish cooking through.
  8. Taste and Finish: Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning (add more salt, pepper, or a dash of hot sauce if desired).
  9. Serve: Garnish generously with fresh chopped coriander/cilantro before serving immediately.