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Sloppy Ground Turkey White Bean Skillet
Yield: 4 servings 1x
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Picture beans on toast, but elevated into a filling, higher protein meal, and you’d get this incredibly comforting Sloppy Ground Turkey White Bean Skillet! Serve with toasted bread for an easy family-friendly dinner in 30 minutes.
Units:
Scale:
Ingredients
- 1 tablespoon unsalted butter
- 1/2 large or 1 small yellow onion, diced
- 1 pound ground turkey meat (93% lean or less)
- 1 teaspoon kosher salt or fine sea salt (divided)
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 1/3 cup chicken broth
- 1/4 cup ketchup
- 2 tablespoons barbecue sauce
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons worcestershire sauce
- 1 (15.5-ounce) can white navy beans, drained
- 1 (10-ounce) can original Rotel (do not drain)
- 1/4 cup half and half (or dairy free alternative, such as plain Nutpods)
-
1/4 teaspoon dried red pepper flakes (optional)
- 1/2 teaspoon fresh ground black pepper
- for serving: sliced & toasted bread
Instructions
- Cook onions & meat: Melt butter (1 tablespoon) over medium heat in a large non-stick skillet (it will fit in a 10-inch skillet, but a 12-inch or deep skillet will give you more room to work). Add the onions (1/2 large or 1 small, diced) and stir to coat them in the butter. Cook for 5 minutes, then move them to the edges of the pan, and add the ground turkey (1 pound) and half of the salt (1/2 teaspoon). Let the turkey brown in one spot for 3-4 minutes, then use your spatula to break it up as it fully cooks through, about 4 more minutes. If there’s a lot of liquid, you can remove some, but a little is fine. Make a well in the center and add the garlic (3-4 cloves, minced). Cook for another minute, stirring, until the garlic is fragrant.
- Add thickener & deglaze: Make a well in the center of the pan. Add the tomato paste (1 tablespoon) to the center and sprinkle the cornstarch (1 tablespoon) around the sides on top of the meat. Stir everything together, evenly dispersing the tomato paste, until the cornstarch has fully absorbed and no dry spots remain. Next, drizzle in the chicken broth (1/3 cup) and use your spatula to scrape off any remaining bits from the bottom of the pan (deglaze). Stir together well.
- Make it saucy: Reduce the heat to low. Add the ketchup (1/4 cup), barbecue sauce (2 tablespoons), yellow mustard (1 1/2 tablespoons), and worcestershire sauce (1 1/2 tablespoons). Stir together well. Dump in the white navy beans (1-15.5 ounce can, drained) and Rotel (1-10 ounce can). Stir everything together, and then let it come to a low simmer for 3-4 minutes, stirring occasionally.
- Make it creamy: Turn the heat off, but leave the pan on the burner. Add the half and half (1/4 cup), dried red pepper flakes (optional) (1/4 teaspoon), salt (1/2 teaspoon), and black pepper (1/2 teaspoon), then stir carefully to combine. Give it a taste and see if it needs any more salt or pepper.
- Serve & store: Serve immediately with toasted bread of choice. We like to slice and toast a loaf of French bread, but any toasted bread will be delicious with this saucy skillet. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition information estimated with My Fitness Pal, not including toast or bread.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 372
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g