Slow-Cooker Picadillo - 17g Carbs, 4g Fiber, 0g Added Sugar
From: EatingWell - January/February 2012
Picadillo, a Latin American-style hash, is usually made with ground
beef. This one uses bison or lean beef and plenty of spices including
chili powder, cumin, oregano and cinnamon.
Nutrition Profile - -
Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol |
Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |
Active Time: 40 minutes
Total Time: Slow-cooker time: 4-8 hours
Servings: 8
Serving Size: generous 1 cup each
1 Tbsp extra-virgin olive oil
2 lb ground bison or lean (90% lean or leaner) ground beef
4 oz chorizo-style cooked chicken sausage, diced
1 Tbsp chili powder
2 tsp cumin seeds, crushed or coarsely chopped
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 cup water
2 Tbsp tomato paste
2 Tbsp red-wine vinegar
2 cups diced onion
2 cups chopped seeded Cubanelle or Anaheim peppers
1 cup frozen corn kernels, thawed
1/2 cup pitted green olives, sliced
5 cloves garlic, minced
1 (28oz can) diced tomatoes
1/4 tsp salt, or to taste
Freshly ground pepper to taste
Heat oil in a large skillet over medium-high heat. Add bison (or beef)
and sausage and cook, breaking up the bison (or beef) with a wooden
spoon, for 5 to 6 minutes. If necessary, transfer to a colander and
drain any extra fat, then return to the skillet.
Add chili powder, cumin, oregano and cinnamon; cook over medium-high
heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato
paste and vinegar until combined.
Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in
onion, peppers, corn, olives and garlic. Add tomatoes with their
juice.
Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir
the picadillo to combine and season with salt and pepper.
Make Ahead Tip:
Prepare through step 3; cover and refrigerate the mixture in a large
container. Transfer to the slow cooker to cook.
Equipment: 5 to 6-quart slow cooker
Servings: 8
Serving Size: generous 1 cup each
Nutrition per serving:
311 Calories, 16g Fat, 4g Sat, 3g Mono, 70mg Cholesterol, 28g Protein,
17g Carbs, 4g Fiber, 0g Added Sugars, 551mg Sodium, 455mg Potassium
Nutrition Bonus:
Vitamin C (105% daily value), Zinc (37% dv), Vitamin A (34% dv),
Iron (22% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3-1/2 lean meat, 1 fat
