Prep the vegetables. Peel and dice the sweet potatoes into small, even cubes (about 1/2 inch). Dice the onion and bell pepper, and mince the garlic.

Heat the skillet. Set a large, heavy skillet over medium heat. Add the oil and let it shimmer.

Brown the turkey. Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spatula, until no longer pink and lightly browned, about 5–6 minutes. Transfer to a plate and set aside.

Soften the veggies. In the same skillet, add the onion and bell pepper. Cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Cook the sweet potatoes. Add the diced sweet potatoes and another drizzle of oil if needed. Season with a pinch of salt. Cook, stirring occasionally, for 3–4 minutes to get some color on the edges.

Add spices and tomato paste. Sprinkle in the chili powder, smoked paprika, cumin, and oregano. Stir in the tomato paste to coat the veggies and let it cook for 1 minute to deepen the flavor.

Steam to finish. Pour in the broth, scrape up any browned bits, and reduce heat to medium-low. Cover and cook 6–8 minutes, stirring once or twice, until the sweet potatoes are tender but not mushy.

Combine and balance. Return the turkey and any juices to the skillet. Stir well and cook 2–3 minutes to marry the flavors. Taste and adjust with more salt, pepper, or a pinch of red pepper flakes if you like heat.

Finish fresh. Squeeze in fresh lime juice and sprinkle with chopped cilantro or parsley. If using, fold in a handful of corn or black beans, or top with a little shredded cheese off the heat.

Serve. Spoon into bowls and add extra lime on the side. It’s great on its own, over greens, or with warm tortillas.