Picadillo-Style Turkey Chili

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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
  3. heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Tip: Canned beans are convenient but tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

Nutrition information

  • Per serving: 271 calories; 8 g fat(2 g sat); 8 g fiber; 30 g carbohydrates; 25 g protein; 59 mcg folate; 30 mg cholesterol; 11 g sugars; 0 g added sugars; 1039 IU vitamin A; 17 mg vitamin C; 87 mg calcium; 4 mg iron; 718 mg sodium; 691 mg potassium
  • Nutrition Bonus: Vitamin A (34% daily value), Vitamin C (32% dv), Iron (26% dv), Potassium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 2 lean meat, 1 fat

Reviews 3

February 10, 2012
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By: EatingWell User
Side dish to serve this with Also served with black beans and rice - lovely! Pros: NULL Cons: NULL
February 10, 2012
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By: EatingWell User
Wonderful easy, healthy, and hearty dish We loved this dish - it was so easy to make and very healthy! We left out the onion and salt - and it was still incredibly tasty and spicy - went with pinto beans, and used 1.3 lbs. turkey. It was a bit watery so next time we'll use 1.5 cups water, 1.5-2 pounds turkey, less pepper for a milder dish, and more raisins and olives to taste to add more flavors (adding raw raisins at the end also added sweetness and texture). Also used cooking spray instead of the first 2 tsp oil (but still used oil to stir the garlic) and an electric skillet instead of Dutch oven. Will definitely cook this again! Pros: Easy and little time to prepare, healthy ingredients, good winter dish Cons: On the spicy side, a little watery (but easy to alter recipe)
November 03, 2010
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By: Soupsinger
This was a very tasty dish, even as I adjusted this recipe to suit the preferences of my household, using half the garlic and cumin called for. Working from my pantry, I substitued black beans for those that were suggested and added some frozen corn for color. This recipe freezes well and I will use it often ! Pros: Cons: