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Picadillo-Style Turkey Chili

:  EatingWell on a Budget (2010)

Your rating: None Average: 4.2 (6 votes)

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.


READER'S COMMENT:
"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...
Picadillo-Style Turkey Chili Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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 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

Per serving: 296 calories; 11 g fat ( 2 g sat , 4 g mono ); 43 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 9 g fiber; 658 mg sodium; 709 mg potassium.

Nutrition Bonus: Vitamin A (34% daily value), Vitamin C (32% dv), Iron (26% dv), Potassium (20% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetable, 2 lean meat, 1 fat


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Recipe Categories

Style/Theme
Everyday favorites
Freezing instructions
Kid-friendly
Make ahead instructions
One dish meals
Budget
Comfort foods
Entertaining, casual
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Turkey
Type of Dish
Main dish, combination meal
Main dish, poultry
Soups/stews
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Braise/Stew
Saute
Meal/Course
Dinner

Ethnic/Regional
American
Season
Spring
Fall
Winter
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Holiday
Super Bowl
Publication
EatingWell on a Budget (2010)
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