This Italian ground turkey skillet with white beans, diced tomatoes, and spinach is a quick, flavorful one-pan dinner that comes together in just 25 minutes!
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped (or any color)
- 2 cloves garlic, minced
- 1 lb. lean ground turkey (93% lean recommended)
- 1 ½ teaspoons dried Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (14.5 oz.) can cannellini beans, rinsed and drained (or Great Northern beans or chickpeas)
- 1 (14.5 oz.) can fire-roasted diced tomatoes (or regular diced tomatoes)
- 2 big handfuls fresh baby spinach (optional)
- ½ cup grated Parmesan cheese
Instructions:
- Sauté Veggies: Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes, until tender. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook Turkey: Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 7-8 minutes.
- Season: Stir in Italian seasoning, kosher salt, and black pepper. Mix well.
- Add Beans and Tomatoes: Add the rinsed cannellini beans and fire-roasted diced tomatoes to the skillet. Stir everything together.
- Wilt Spinach: Add the fresh spinach, stirring it into the mixture until just wilted, about 2 minutes.
- Finish and Serve: Sprinkle with grated Parmesan cheese and serve immediately.
Notes:
- Bell Pepper: Feel free to swap in any color of bell pepper.
- Ground Turkey: I recommend using 93% lean turkey for more flavor. Both 1 lb and 1.3 lbs work well for this recipe.
- Beans: Cannellini beans are creamy, but you can also use Great Northern beans or chickpeas.
- Tomatoes: Fire-roasted tomatoes add extra flavor, but regular diced or petite diced tomatoes work fine.
- Spinach: If you’re not a fan, you can skip the spinach, but it adds great color and nutrition.
- Spicy: Add red pepper flakes or hot sauce if you like a little heat.
- Leftovers: Store cooled leftovers in a covered container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
This quick and delicious one-pan dinner is a great weeknight option and perfect for meal prep!
