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1 minced (remove the seeds for a less spicy chili)
1 large diced
1 zest grated and juiced
- In a large skillet with high sides over medium-high, heat the olive oil until shimmering. Add the onion and cook, stirring frequently, for about 8 minutes, or until translucent. Add the jalapeño and garlic and cook for about 1 minute, or until fragrant.
- Reduce the heat to medium and add the turkey and salt. Cook, stirring occasionally to break up the meat, for about 8 minutes, or until the turkey is no longer pink. Add the sweet potato and cover. Cook, stirring occasionally, for about 10 minutes, or until the sweet potato begins to soften. Add the lime zest, tomatoes, beans, cumin, chile powder, and black pepper and cook, stirring frequently, for about 10 minutes, or until the sweet potatoes are tender. Immediately before serving, stir in the lime juice. Serve with cilantro and cheese, if using.