Instructions
**Increase onion, tomato paste and cilantro. Increased garlic cloves to 6. Added green chile.**
Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.
Cook breaking the meat up until the turkey is cooked through, about 5 minutes.
Push the meat to the side, spray the other side with oil and add the onion and tomato paste and cook 1 minute.
Add the sweet potato, black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with the chicken broth.
Add the 1/4 teaspoon salt, or to taste and the cumin.
Mix and cover, cook low 12 to 14 minutes or until the sweet potato is tender.
Serve with avocado, lime wedges and more cilantro.
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Nutrition
Serving: 1 1/2 cups, Calories: 394 kcal, Carbohydrates: 41 g, Protein: 28 g, Fat: 14.5 g, Saturated Fat: 3 g, Cholesterol: 84 mg, Sodium: 635 mg, Fiber: 10 g, Sugar: 7.5 g
