One-Pot Tex-Mex Ground Turkey and Bell Pepper Skillet

Prepare the vegetables: Peel and finely chop 1 large yellow onion. Peel and mince 4 garlic cloves. Wash, core, and chop 2 medium red bell peppers. Drain and rinse 15 oz of canned black beans. Wash and finely chop 1/2 cup of fresh cilantro.

Heat 2 tbsp of olive oil in a very large skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for 4 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add 4 lb of raw ground turkey to the skillet. Use a wooden spoon to break up the meat. Season with 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Cook, stirring occasionally, for 8 to 10 minutes until the turkey is fully browned and cooked through to an internal temperature of 165°F.

Once the turkey is fully cooked, use a slotted spoon to transfer exactly half of the cooked spiced turkey mixture (approximately 2 lb cooked weight) into a clean, airtight container. Allow it to cool, then seal and store in the refrigerator for Day 4's Thai Larb recipe.

To the remaining turkey in the skillet, add the chopped red bell peppers, drained black beans, and 1 cup of frozen sweet corn. Stir well to combine all ingredients.

Reduce the heat to medium, cover the skillet, and cook for 6 to 8 minutes, stirring occasionally, until the bell peppers are tender-crisp and the beans and corn are thoroughly heated through.

Remove the skillet from the heat. Stir in 1/2 cup of chopped fresh cilantro and serve warm.