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Slow-Cooker Picadillo
Slow-Cooker Picadillo
3 Reviews
From: EatingWell Magazine, January/February 2012
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.
- By: Jim Romanoff EatingWell Food Editor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 2 pounds ground bison or lean (90% lean or leaner) ground beef
- 4 ounces chorizo-style cooked chicken sausage, diced
- 1 tablespoon chili powder
- 2 teaspoons cumin seeds, crushed or coarsely chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ cup water
- 2 tablespoons tomato paste
- 2 tablespoons red-wine vinegar
- 2 cups diced onion
- 2 cups chopped seeded Cubanelle or Anaheim peppers
- 1 cup frozen corn kernels, thawed
- ½ cup pitted green olives, sliced
- 5 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- ¼ teaspoon salt, or to taste
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- Heat oil in a large skillet over medium-high heat. Add bison (or beef) and sausage and cook, breaking up the bison (or beef) with a wooden spoon, for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.
- Add chili powder, cumin, oregano and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste and vinegar until combined.
- Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.
- Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate the mixture in a large container. Transfer to the slow cooker to cook.
- Equipment: 5- to 6-quart slow cooker
- For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
- Serving size: generous 1 cup
- Per serving: 310 calories; 16 g fat(4 g sat); 4 g fiber; 16 g carbohydrates; 28 g protein; 41 mcg folate; 70 mg cholesterol; 7 g sugars; 0 g added sugars; 1,977 IU vitamin A; 66 mg vitamin C; 62 mg calcium; 3 mg iron; 535 mg sodium; 457 mg potassium
- Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (40% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 3- ½ lean meat, 1 fat
Reviews 3
April 16, 2017
By: willowbas
Two small changes:
Used Rotel for tomatoes
Added 1/2 c raisins
Wonderful for lunches at work! Add a tortilla and you have a complete meal!
October 16, 2012
By: EatingWell User
This is a delicious recipe. Just the right amount of chili. Very balanced flavors. You could change it up and substitute any protein for the tofu.
Pros: Easy, Fast
February 28, 2012
By: EatingWell User
Delicious
Would not, did not change a thing. Definitely a make again recipe.
