Prep your ingredients. Dice the onion and bell pepper, mince the garlic, and measure your spices. This dish moves fast once it starts.

Preheat the skillet. Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. When it shimmers, you’re ready to cook.

Sauté the aromatics. Add the onion and bell pepper with a pinch of salt. Cook 3 to 4 minutes until they soften and start to brown at the edges. Stir in the garlic and cook 30 seconds until fragrant.

Brown the turkey. Add the ground turkey to the skillet. Break it up with a spatula and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook 5 to 6 minutes, stirring occasionally, until no pink remains and the moisture cooks off. Let a little browning happen for flavor.

Season the meat. Sprinkle in smoked paprika, chili powder, and cumin. Stir to coat and toast the spices for about 30 seconds.

Build the sauce. Stir in the tomato paste and cook 1 minute to caramelize it slightly. Add BBQ sauce, apple cider vinegar, and chicken broth. Scrape up any browned bits from the pan.

Simmer to thicken. Reduce heat to medium-low and let the mixture bubble gently for 3 to 5 minutes until glossy and slightly thickened. Taste and adjust seasoning. Add more vinegar for tang, more BBQ sauce for sweetness, or a pinch of salt if needed.

Optional additions. Fold in 1/2 cup corn or 1/2 can of black beans for extra texture. Warm through for 1 to 2 minutes.

Finish and serve. Turn off the heat and sprinkle with chopped cilantro or sliced green onions if you like. Serve over rice, pile into buns, or spoon over baked potatoes. Add sliced jalapeño for heat.