Gluten-Free Turkey and Sweet Potato Skillet with Chipotle

Instructions

1. 1Prepare your ingredients: Dice the about 450 g of sweet potatoes into 1.27 cm cubes. Dice the 1 medium onion into 1.27 cm pieces. Cut the 1 count red bell pepper into 1.27 cm pieces. Finely mince the 2 count chipotle peppers in adobo sauce.
2. 2Heat 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the about 450 g of ground turkey and cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the diced about 450 g of sweet potatoes, the diced 1 medium onion, and the cut 1 count red bell pepper to the skillet with the ground turkey. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. The sweet potatoes should start to look slightly tender when poked with a fork.
4. 4Stir in the minced 2 count chipotle peppers, 1 can of diced tomatoes, 0.5 cup of chicken broth, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a gentle simmer.
5. 5Cover the skillet and reduce the heat to medium-low (148.9°C / 150°C). Let it simmer for 10-15 minutes, or until the about 450 g of sweet potatoes are easily pierced with a fork and are tender. Stir occasionally to prevent sticking.
6. 6Remove the skillet from the heat. Stir in the 0.25 cup of fresh cilantro. Serve the turkey and sweet potato mixture hot.

Related Guides