Turkey Picadillo Chili

4.7 stars based on 3 votes.
3 ratings
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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pound ground turkey
  • 3 large clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 (14.5-ounce) can petit diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon TABASCO® brand Habanero Sauce
  • 1/3 cup raisins
  • 1/4 cup sliced pimento-stuffed olives
  • 1 (15-ounce) can black beans, rinsed and drained


Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add turkey and garlic and cook until turkey is browned, stirring to break up chunks.

Stir in chili powder, cinnamon, cumin, salt, tomatoes, and broth and bring to a boil. Reduce heat to simmer and cook, uncovered, for 30 minutes, stirring occasionally. Add TABASCO® Habanero Sauce, raisins, and olives and cook 5 to 10 minutes or until most of liquid has evaporated. Stir in beans and cook 5 minutes longer.

Makes 6 servings.

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