Rating: 4.67 stars
2 Ratings
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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.

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Recipe Summary test

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

271 calories; protein 25.2g; carbohydrates 30.3g; dietary fiber 8.4g; sugars 11.3g; fat 7.7g; saturated fat 2g; cholesterol 30mg; vitamin a iu 1039.4IU; vitamin c 17.1mg; folate 59.1mcg; calcium 86.6mg; iron 4.1mg; magnesium 54mg; potassium 691.4mg; sodium 718.2mg; thiamin 0.2mg.
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