Picadillo-Style Turkey Chili

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen

Gallery

Recipe Summary

total:
35 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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

Per Serving:
271 calories; protein 25.2g 50% DV; carbohydrates 30.3g 10% DV; exchange other carbs 2; dietary fiber 8.4g 34% DV; sugars 11.3g; fat 7.7g 12% DV; saturated fat 2g 10% DV; cholesterol 30mg 10% DV; vitamin a iu 1039.4IU 21% DV; vitamin c 17.1mg 29% DV; folate 59.1mcg 15% DV; calcium 86.6mg 9% DV; iron 4.1mg 23% DV; magnesium 54mg 19% DV; potassium 691.4mg 19% DV; sodium 718.2mg 29% DV; thiamin 0.2mg 20% DV.
Exchanges:

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

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
02/10/2012
Side dish to serve this with Also served with black beans and rice - lovely! Read More
EatingWell User
Rating: 5 stars
02/10/2012
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) Read More
Soupsinger
Rating: 4 stars
10/29/2011
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! Read More
Advertisement
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 10/22/2020