Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives. Picadillo is a traditional Cuban chili. You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.
Picadillos have some spice but also sweetness. This can be served over rice, quinoa or in a flatbread wrap. Our family favorite is in a soft flatbread wrap, similar to a taco.
Quick and Easy Gluten Free Picadillo
1 Tablespoon olive oil or coconut oil
1 large onion, diced
1 large green pepper, seeded and diced
2 large cloves garlic, crushed and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
1 1/2 pounds ground beef, turkey or pork
3 10 oz. cans Rotel (tomatoes with green chilis), with liquid
** For less spice, replace one or two of the Rotel cans with plain diced tomatoes
1 10 oz. jar green olives stuffed with pimentos, chopped
1/2 cup raisins
Heat oil over medium heat in a large skillet. Add onions and peppers and saute until translucent, approximatley 5 minutes. Stir to prevent browning. Add the garlic, cumin, chili powder and cinnamon and stir to combine. Add the ground meat and cook until browned, approximately 5 minutes. Make sure to break up clumps of meat while cooking to disperse spices.
Stir in tomatoes, olives and raisins. Allow to simmer until most of the liquid is evaporated, approximately 10-15 minutes.
Serve plain or over rice or quinoa. You may also serve this in a Cuban Flatbread Wrap.
Once cooked, this freezes well. Save the leftovers for another night when you don’t feel like cooking. Slice an avocado and some fresh lime and you have another different and delicious meal.