Picadillo-Style Turkey Chili
This quick turkey chili was inspired by picadillo, a Latin dish typically made with ground meat, tomatoes, spices and sometimes olives and raisins. It’s served in pastries, with tortillas or along with rice and beans. Here we decided to make it into a saucy chili. Serve it with crackers or some crusty bread and hot sauce.
Yield: 6 servings, about 1 1/3 cups each
Active Time: 25
Total Time: 35
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound 93%-lean ground turkey
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 cups water
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can small red beans, kidney beans or pinto beans, rinsed
- 1/4 cup sliced green olives, rinsed
- 1/4 cup raisins
- Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring and breaking up with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon oil to the pan. Add onions and garlic and cook, stirring often, until beginning to soften and brown slightly, 5 to 7 minutes. Stir in chili powder, cumin, cinnamon, pepper and salt and cook, stirring, until fragrant, about 30 seconds. Add water, tomatoes, beans, olives, raisins and the turkey; bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Bonus: Vitamin A (34% daily value), Vitamin C (32% dv), Iron (26% dv), Potassium (20% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 2 lean meat, 1 fat