Weeknight Turkey & White Bean Skillet with Charred Corn and Basil Tomato Relish

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1.25 tsp kosher salt
• 1 can (15 oz) canned cannellini beans
• 1.5 cups fresh sweet corn kernels
• 1/2 cup chicken broth
• 1 lb heirloom tomatoes
• 1/2 cup fresh basil
• 1 tbsp red wine vinegar
• 1/3 cup crumbled feta cheese

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook 5 to 6 minutes until no longer pink and lightly browned in places.
2. 2Add the diced onion and cook 3 minutes until softened. Stir in the minced garlic, cumin, chili powder, and salt; cook 30 seconds until fragrant.
3. 3Drain and rinse the cannellini beans, then add them to the skillet along with the corn kernels. Pour in the chicken broth and bring to a lively simmer. Cook 4 to 5 minutes, stirring occasionally, until the liquid reduces slightly and the corn is tender-crisp.
4. 4Meanwhile, dice the heirloom tomatoes and tear the basil. In a small bowl toss tomatoes and basil with the remaining olive oil, red wine vinegar, and salt to make a bright relish.
5. 5Taste the turkey-bean mixture and adjust seasoning. Reduce heat to low and keep warm.
6. 6Spoon the skillet mixture into shallow bowls. Top each serving generously with the fresh basil-tomato relish and a sprinkle of crumbled feta.
7. 7Serve immediately with warm tortillas or crusty bread on the side for scooping. The cool relish against the warm savory base is the key contrast.