Turning ground turkey into Cuban picadillo de pavo is the move. The Latin flavors of this traditional dish are out of this world (kinda like my Cuban arroz imperial or my arroz con camarones).

Think savory, bold, saucy, comforting, and delicious!

What is Picadillo de Pavo?

In case you’re new here or have never heard of Cuban picadillo [pronounced pee-ca-dee-yo], it’s a classic Cuban dish made with ground beef, tomato sauce, raisins, olives, and lots of spices.

This recipe is an alternative to the traditional Cuban picadillo made with ground turkey instead of ground beef. It’s just as flavorful as the authentic version. Never spicy, always delicious!

You can serve it over white rice just like you do with Cuban picadillo. And it’s an easy-to-make Cuban main dish!

5 star review

“Hubby and I cooked this recipe… This recipe is incredibly easy and I will be cooking it tomorrow while I watch the Bachelor for my lunch the rest of the week. I am Cuban and feel I can cook Cuban food thanks to you! Xoxo”

—Tanya

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Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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When you’re done with this recipe, make another one of my delicious Cuban dinners!

Serving Tips

Turkey picadillo is a versatile dish that pairs well with a variety of sides. Here are a few of my faves:

• Arroz Blanco (Easy White Rice Recipe)
• Frijoles Negros (Cuban Black Beans)
• Fried sweet plantains
• Crispy tostones
• Sliced avocados
• Turn them into tacos with corn tortillas or empanadas!

Storage Tips

Make sure the turkey picadillo is cooled then transfer it to an airtight container and refrigerate for 3-4 days or freeze for up to 2 months. Thaw before reheating and serving.

P.S. You can totally make a double batch of this recipe and place it in the freezer for later!

Can’t wait for you guys to make it!

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30 Minute Turkey Picadillo (Cuban Picadillo de Pavo)

Turkey Picadillo is a flavorful alternative of the traditional Cuban picadillo dish. Made with ground turkey, Cuban sofrito, and a tomato-based sauce with spices and Spanish olives, this is the perfect weeknight meal that cooks in less than 30 minutes!

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Cuban

Keyword cuban picadillo de pavo, picadillo, picadillo de pavo, picadillo recipe, turkey picadillo, turkey picadillo recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Jamie Silva

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 1/4 cup diced jarred red pimientos
• 3-4 cloves garlic minced
• 1 lb ground turkey (make sure it's dark meat)
• 1/3 cup vino seco (dry cooking wine)
• 6 ounces tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste (start with 1/4 teaspoon then adjust from there)
• 1/4 cup Spanish olives cut in half

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Instructions

• In a large skillet, heat oil over medium heat. Add onions, green peppers, pimientos, and sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
• Next, add ground turkey and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
• Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes. Stir in olives. Serve with white rice. Enjoy!

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 19g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 350mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 2mg

The post Turkey Picadillo (Cuban Picadillo de Pavo) appeared first on A Sassy Spoon®.

Yes, my mom would make a turkey with strips of bacon on top and a delicious mojo marinade, but somehow the sides were usually white rice and Cuban bread. Almost like the only “traditional” part of the meal was the turkey with a Cuban twist.

“Mom, we have rice all year long, let’s have something more traditional on Thanksgiving!”

That was a foreign concept for her.

5-star review

“This recipe was perfect for my Daughter who doesn’t eat pork. Full of flavor and super easy to make.”

—Lazaro

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Now, as an adult, I’m very adamant about celebrating traditional Thanksgiving with all the fixings. I put my foot down and asked that we serve sweet potato casserole, stuffing, and cranberry sauce. No rice or Cuban bread allowed at the table, Mom! She still makes it though. 🤦🏻‍♀️

At the end of the day, there’s one thing we always agree on – a moist, juicy turkey. The star of the night! My mom makes a homemade mojo marinade that really plays a huge nostalgic role in the celebration. And I’m sharing a variation of hers and mine with you today!

This recipe is very special to me, and I can’t wait for you to make it!

Now, one thing’s for sure: my mom never spatchcocked a turkey in her life. But when I found out that you can make a turkey in less time by spatchcocking it, I was sold on the idea.

How To Spatchcock A Turkey

Spatchcocking is the process of butterflying or splitting open poultry, horizontally, by removing its backbone and flattening it into a sheet pan or roasting pan.

It may seem intimidating at first (trust me, I was intimidated!), but it shaves off hours of cooking time and helps cook it evenly. It’s a win-win in my book.

The thought, however, of being able to have a juicy, perfectly cooked turkey with crispy skin in 90 minutes on Thanksgiving Day was the best motivation of all.

Now, I’m a pro and sharing this spatchcock turkey recipe with you. Full recipe below!

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Mojo‑Marinated Spatchcock Turkey: A Cuban Twist on Holiday Roast

This Cuban-style spatchcock turkey is marinated in a garlicky-citrusy mojo, then roasted flat for tangy, juicy meat in every bite. Spatchcocking cuts down on cook time and helps the bird roast evenly, making it a total win for Thanksgiving or any big gathering. It’s bold, savory, and packed with flavor that stands out on a holiday table.

Course Main Course, Main Dish

Cuisine American, Cuban

Keyword cuban mojo turkey, mojo turkey recipe, spatchcock turkey recipe, thanksgiving turkey recipe

Prep Time 45 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 10 servings

Calories 599kcal

Author Jamie Silva

Ingredients

• 12-14 lbs whole turkey thawed, neck & giblets removed

Citrus Mojo Marinade

• 6 cloves garlic peeled
• 1 teaspoon salt plus more for the skin
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper plus more for the skin
• 1/4 cup extra virgin olive oil plus more for the skin
• 1/4 cup sour orange juice store-bought or juice from 1 orange and 1/2 lemon

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Instructions

• First things first, make sure you thaw your 14-pound turkey three days before in the fridge. You can't rush this part because a frozen turkey will just not defrost quick enough the day of. Make sure to add a reminder for yourself on your phone to transfer the turkey from the freezer to the fridge 3 days before serving (the Monday before Thanksgiving).
• In a mortar and pestle, mash garlic, salt, oregano, cumin, and pepper together until you get a paste. Transfer to a bowl and combine the garlic mojo marinade with the oil and sour orange juice. Set aside.
• To spatchcock (aka butterfly) the turkey, place the thawed turkey, breast-side down, on a cutting board or baking sheet. Make sure it's sturdy so you don't hurt yourself in this process. Run your hand along the center of the bird to find the backbone.
• Using a pair of very sharp kitchen shears, cut as close to the spine as possible, one side at a time. You may have to use both your hands to cut through the ribs. Once the backbone is cut out, save it for homemade gravy.
• Now, turn the turkey over, breast-side up, and using both hands, one on top of another, press down firmly on the breast until you hear a crack. Transfer the now flattened, spatchcocked turkey to a baking sheet with a wire rack.
• Preheat the oven to 425ºF.
• Rub the garlic mojo marinade inside and under the skin of the turkey. Pat the skin dry with a paper towel, brush it with olive oil and season with a bit of salt and pepper. Tuck the wing tips behind the turkey breast to prevent them from burning.
• Place the turkey in the oven and roast for 1 1/2 hours (90 minutes) until browned and cooked through. The internal temp should be 165ºF using a food thermometer. Remove the turkey from the oven and let it rest for 20 minutes before carving. Enjoy!

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 1g | Protein: 84g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 278mg | Sodium: 666mg | Potassium: 885mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg

The post Mojo‑Marinated Spatchcock Turkey: A Cuban Twist on Holiday Roast appeared first on A Sassy Spoon®.

It’s made with ground pork and ground beef (YUM!) and of course, I had to add my own flare to it and that is…using guava bbq sauce instead of ketchup. Best swap ever!

Here’s how I made it!

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Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meat loaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

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Ingredients You’ll Need

• Olive oil, onion, and garlic. The aromatics for the recipe that you sauté with a bit of olive oil before mixing with the rest of the ingredients.
• Ground beef + pork. The stars of the meatloaf. You can also use ground turkey in place of the pork if you’d prefer or, a mix of both (1/2 pork and 1/2 turkey). You do you!
• Breadcrumbs + egg. The binders for the meatloaf. The breadcrumbs also help the meatloaf stay moist because it soaks up all the juices.
• Worcestershire sauce. A delicious flavor enhancer that adds a savory, bright, balanced flavor to the meatloaf
• Guava bbq sauce. A sweet and tangy bbq sauce that really elevates this recipe to the next level!

How To Make This Meatloaf Recipe From Scratch

• Prep your pan. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper.
• Cook your aromatics. In a skillet, heat olive oil at medium-high heat. Add onions and sauté until translucent. Add garlic and cook for 30 seconds. Transfer to a large bowl and allow to cool slightly.
• Make the meatloaf. In the same bowl, add ground meat, breadcrumbs, egg, 1/4 cup of the guava bbq sauce, Worcestershire sauce, salt and pepper. Mix all together until well combined.
• Add the guava bbq sauce. Transfer the meatloaf mixture to the prepared loaf pan and form into a loaf. Brush remaining guava bbq sauce on top of the loaf.
• Time to cook! Bake for 60-65 minutes or until fully cooked. The internal temperature should be 165ºF. Remove from oven and allow to cool for 5 minutes. Serve and enjoy!

What is the secret to moist meatloaf?

First, try to avoid using lean ground meats as much as possible.

Use breadcrumbs and an egg. Both the breadcrumbs and the egg play a huge part in soaking up the juices in the meatloaf which help it stay moist.

Make sure to cook it at a low temperature for a longer time. If you were to do the opposite (cook at a higher temperature for a short amount of time), this could dry out the meat.

How do I make sure the meatloaf is not tough/dense?

When you’re mixing the ingredients, make sure not to overmix them as doing this can result in a tough, dense texture.

Also, when you are shaping the loaf in the loaf pan, make sure not to press it all together too much because you will need to cook it for a longer amount of time which can dry out your meatloaf.

A food thermometer will help to determine when the meatloaf is fully cooked. The internal temperature should be roughly 165ºF.

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Guava BBQ Glazed Meatloaf Recipe

A tender, flavorful, easy meatloaf recipe made with ground beef and ground pork then glazed with a homemade guava bbq sauce.

Course Dinner, Main Course, Main Dish

Cuisine American

Keyword best meatloaf recipe, easy meatloaf, easy meatloaf recipe, homemade meatloaf, meatloaf recipe, simple meatloaf with beef and pork

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 397kcal

Author Jamie Silva

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup onion chopped
• 3 cloves garlic minced
• 1 lb ground beef
• 1 lb ground pork (you can also use ground turkey)
• 1/2 cup breadcrumbs
• 1 large egg
• 3/4 cup guava bbq sauce divided
• 2 teaspoons Worcestershire sauce
• Salt + pepper to taste

Get Recipe Ingredients

Instructions

• Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
• In a skillet, heat oil at medium-high heat. Add onions and sauté until translucent. Add garlic and cook for 30 seconds. Transfer to a large bowl and allow to cool slightly.
• In the same bowl, add the ground meat, breadcrumbs, egg, 1/4 cup of the guava bbq sauce (save the rest for glazed the top of the meatloaf), Worcestershire sauce, salt, and pepper. Mix all together until combined. Careful not to over mix or the meat may turn out too tough/dense.
• Transfer the meatloaf mixture to the prepared loaf pan and form into a loaf. Brush remaining guava bbq sauce on top of the loaf.
• Bake for 60-65 minutes or until fully cooked. The internal temperature should be 165ºF. Remove from oven and allow to cool for 10 minutes. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 17g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 419mg | Potassium: 431mg | Fiber: 1g | Sugar: 10g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Guava BBQ Glazed Meatloaf Recipe appeared first on A Sassy Spoon®.

Back in the day, I would always bake them until I found out you can literally broil them for 10 minutes to juicy perfection!

Of course, I was skeptical at first until I tried it for myself. I was impressed. These meatballs are juicy, delicious, and easy to make, just like my Cuban turkey picadillo!

Also, this cookie scoop? The BEST for making these meatballs! It makes the perfect 1-inch in diameter meatball which is why they are ready in just 10 minutes.

5 star review

“These were delicious and tasty! They were a hit with the whole family! I will definitely be making them again. Excellent recipe! I’d never used ground turkey before and my family was very skeptical about the recipe, but they absolutely loved them. Now we have a great meatball recipe that everyone loves.”

—Sharon

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How To Make Turkey Meatballs

While this recipe is to make turkey meatballs in 10 minutes, I’ll also share how to bake these turkey meatballs in the oven and how to cook them on the stove. Let’s get into it!

In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Combine all together being careful not to over mix. Over mixing the meatball mixture can result in meatballs being very tough. We want tender meatballs!

Form the mixture into meatballs using a medium cookie scoop. This mixture makes 15 meatballs, 1-inch in diameter. One serving makes about 3-4 meatballs.

You can definitely make them in whatever size you’d like. Just make sure they are all the same size so they cook evenly. Adjust the time accordingly depending on size.

To make turkey meatballs in the broiler

Preheat broiler. Place meatballs on a lined baking sheet. Broil on HIGH for 10 minutes or until meatballs are cooked through. Since all broilers are different, check on them after 5 minutes, you can flip them over and broil for another 5 minutes. Once they are out of the oven, brush with more sesame oil on top for more flavor. That’s all folks!

To make turkey meatballs in the oven

Preheat oven to 400 degrees F. To make the meatballs in the oven, place them in a lined baking sheet. Bake for 15-20 minutes or until meatballs are cooked through.

To make turkey meatballs on the stovetop

In a large skillet, heat 2-3 tablespoons of oil at medium-high heat. Cook the meatballs in batches until browned on all sides for about 6-8 minutes.

To freeze the turkey meatballs

After cooking the meatballs, allow them to cool before freezing them. Transfer them to a baking sheet and place them in the freezer for 1 hour. After 1 hour, place them in an airtight container and store in the freezer up to 1 month.

Be sure to bring them to room temperature before reheating and enjoying.

You can then serve these turkey meatballs with rice, cauliflower rice, quinoa, cauliflower congri, chipotle mashed sweet potatoes. This seriously is the best weeknight meal ever.

I hope you make them and LOVE them!

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10-Minute Healthy Turkey Meatballs (No Breadcrumbs!)

Easy to make and flavorful turkey meatballs made with few ingredients and no breadcrumbs. Ready in 10 minutes!

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American

Keyword turkey meatball recipe, turkey meatballs

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 263kcal

Author Jamie Silva

Ingredients

• 1 pound ground turkey
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons chopped fresh parsley
• 1 large egg
• 2 teaspoons sesame oil plus more to brush on top
• 2 green onions thinly sliced (or 2 tablespoons finely chopped white onion)
• salt + pepper to taste

Get Recipe Ingredients

Instructions

• Preheat broiler. Line a baking sheet with parchment paper and spray with cooking spray.
• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Gently mix until well combined. Careful not to overmix or the meatballs won’t be moist and tender. 
• Form the mixture into meatballs. Place on lined baking sheet. Using a medium cookie scoop makes 15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you’d like, just make sure they are all the same size so they cook evenly. 
• Broil on HIGH for 10 minutes or until meatballs are cooked through.* Brush with more sesame oil on top for more flavor. Serve with your favorite side dish. Enjoy!

Video

Notes

*Not all broilers are created equal. After 5 minutes, check your meatballs and flip, if needed, and continue cooking for the remaining 5 minutes. I’ve never had to do this but you know your broiler better than I do. ;)

Nutrition

Serving: 1serving (3-4 meatballs using a medium scoop) | Calories: 263kcal | Carbohydrates: 1.4g | Protein: 32.7g | Fat: 16g | Saturated Fat: 2.8g | Cholesterol: 157mg | Sodium: 139mg | Potassium: 360mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 40mg | Iron: 2.9mg

The post 10-Minute Healthy Turkey Meatballs (No Breadcrumbs!) appeared first on A Sassy Spoon®.

I don’t know about you but I’m definitely “team eat Thanksgiving leftovers as they are”. My leftover plate looks exactly as my dinner plate from the night before. With that said, however, I know a lot of you are looking for creative ways to use Thanksgiving leftovers. So here we are.

I present to you – AREPAS!

Arepas are best described as little corn cakes or corn patties made with cornmeal, water, and salt. The perfect vehicle for just about anything, honestly. Here, in Miami, there are several places that serve arepas of all kinds. Not to mention, my friends and I make them at home all the time. We then fill them up with chicken or cheese. You can even just add butter and that’s it.

Today, we’re getting Thanksgiving leftovers and stuffing (pun intended) them inside homemade arepas! Ha! Also, we’re making homemade cranberry goat cheese with leftover cranberry sauce. YUM. Let’s get this party started.

How To Make Cranberry Goat Cheese

First, bring the goat cheese log to almost room temperature. You don’t want it suuuper room temperature. You want just warm enough that the cranberries will stick.

In a bowl, mix together warm cranberry sauce, dried cranberries, cinnamon and honey. Exact measurements below. Pour the mixture onto a plate and roll the goat cheese log on top until all the cranberries stick to it. Since I’m majorly OCD, I made sure to cover all the gaps with more dried cranberries. Basically if there was a white spot, I added a cranberry. The log was more red than white lol. Chill the log until ready to serve.

How To Make Arepas

To make arepas is not as scary as it sounds. Trust me, I was intimidated at first. It’s not hard at all, just a little time consuming. But so worth it, I promise. The more you make them, the easier it gets.

In a bowl, add the cornmeal, water and salt and mix together.(This is the cornmeal I use and recommend.) Form into 8 balls and flatten them into 1-inch discs. The mixture should be sticky but not so sticky that it is sticking to your hands. If the dough is too wet, add a bit more cornmeal. If it’s too dry, add a teaspoon of water at a time until wet enough to form discs.

Next, you pan fry the discs, in the skillet, at medium heat, with a little bit of vegetable oil. You don’t want them to be soaking in oil. In my skillet, I added 1 tablespoon for every 3 arepas. I made them in 3 batches: 3 first, then 3 next, and then the last 2.

Make sure the arepas cook for 5 minutes, undisturbed, on each side. The outside should be golden brown while the inside is slightly doughy. This is what you want. If you cook them for longer than 10 minutes total, you may run the risk of them being dry. Use your best judgement here.

Now you’re ready to put it all together!

To assemble the arepas, make sure the arepas are still warm but cool enough so that you don’t burn your fingers. Cut a small pocket in one of them and add your favorite Thanksgiving leftovers. I made these with a smear of the homemade cranberry goat cheese, leftover chipotle mashed sweet potatoes, and shredded leftover turkey breast (you can use the dark meat instead, if you want).

I cannot say more good things about this combo. IT’S DELICIOUS. Let me know what combo you end up doing for your arepas!

More Thanksgiving Recipes:

• Classic Sweet Potato Casserole
• 5-Ingredient Crispy Sliced Roasted Potatoes
• Caramelized Onion Pear & Walnut Stuffing
• Mini Sweet Corn Casseroles
• Vegan Roasted Cauliflower Gratin
• Cuban-Style Three Meat + Plantain Stuffing
• Chorizo Mac and Cheese with Cheesy Pork Rind Topping
• 5-Ingredient Chipotle Mashed Sweet Potatoes
• Bourbon Caramel Apple Galette
• Moist Carrot Cupcakes with Brown Butter Frosting
• Espresso Dark Chocolate Pecan Pie Galette
• Leftover Cranberry + Turkey Turnovers (Thanksgiving Pastelitos!)

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Leftover Turkey Arepas with Cranberry Goat Cheese

Easy-to-male arepas (pan fried corn cakes) made with a homemade cranberry goat cheese and your favorite Thanksgiving leftovers!

Course Lunch, Snack

Cuisine American, Latin

Keyword arepas, thanksgiving leftover recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 arepas

Calories 276kcal

Author Jamie Silva

Ingredients

CRANBERRY GOAT CHEESE

• 1/4 cup warm leftover cranberry sauce
• 1/2 cup dried cranberries , chopped
• 1/4 teaspoon ground cinnamon
• 2 tablespoons raw honey
• 1 log goat cheese , 8 ounces, slightly room temperature

AREPAS

• 2 cups precooked cornmeal (I used P.A.N.)
• 2 teaspoons salt
• 2 1/2 cups warm water
• 2-3 tablespoons vegetable oil
• Leftover turkey shredded
• Optional toppings leftover cranberry sauce, leftover stuffing, leftover mashed potatoes, leftover sweet potato casserole, leftover corn casserole (crumbled)

Get Recipe Ingredients

Instructions

• In a bowl, mix together cranberry sauce, dried cranberries, cinnamon, and honey. Transfer mixture to a plate. Place goat cheese log on top of the mixture and roll, pressing gently to coat. Fill in any gaps in the goat cheese log with extra dried cranberries. Chill until ready to serve.
• In a bowl, add the cornmeal, salt, and water and mix until well combined. Let the mixture rest for 10 minutes.
• Using your hands, form 8 balls of dough. Flatten each ball until each is 1-inch thick. You may have to wet your hands a bit to work the dough.
• In a large skillet, heat 1 tablespoon of oil over medium heat. Add 3-4 arepas at a time. Pan fry for about 5 minutes on each side until golden brown. Repeat with remaining oil until all the arepas are cooked. Transfer arepas to a paper towel lined plate to drain. (The outside of the arepa will be golden brown while the inside is slightly doughy. This is what you want. If you were to fry it longer, it may dry out.)
• Once they are cool enough to handle, cut a 4-inch pocket on the side of the arepa (don’t cut them in half). Spread cranberry goat cheese. Add leftover turkey and other leftovers as desired. Enjoy!

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 24.8g | Protein: 21.8g | Fat: 9.4g | Saturated Fat: 2.2g | Cholesterol: 54mg | Sodium: 651mg | Potassium: 212mg | Fiber: 1.4g | Sugar: 17.5g | Iron: 7mg

The post Leftover Turkey Arepas with Cranberry Goat Cheese appeared first on A Sassy Spoon®.

But traditional chili was something I learned about later in life and of course, made it my own.

I don’t know about you but that’s how I like to cook. I like to learn how to make a recipe and then change it up! That’s what I did today with this White Bean Turkey Chorizo Chili!

This is one of those “do you” / “create your own adventure” type of recipes which are my personal fave. You can usually find all these ingredients for chili in your kitchen.

For me, it started out like “I want to make chili, what do I have on hand?”

I almost always have ground turkey in the freezer (staple!) and leftover chicken broth in the fridge. I then found a can of white kidney beans in the pantry. Woot!

Chili is usually made with red kidney beans but hey…let’s live a little, ya know? Bought some chorizo to jazz it up and voilà!

You could totally make this recipe without it, btw. Like I said, create your own adventure!

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How to Make White Bean Turkey Chorizo Chili

It’s SO easy to bring this to life. Here’s what you do. Once you have all the ingredients, you make it all in one pot. And it takes just 35 minutes!

Aren’t quick recipes like this the best!? You make it once and then have chili for the next few days or to share with friends and family. This is also a great game day recipe!

In the same pot, you sauté the garlic and onions. You then brown the chorizo and cook the ground turkey.

Should take about 5 minutes over medium-high heat. Stir in all the spice, tomatoes, broth, and the beans. Simmer until the chili thickens and that’s it!

I added a dollop of sour cream on top of mine to balance out all that spiciness plus shredded cheese and cilantro but feel free to add whatever you want.

You can add avocado, crushed tortilla chips, shredded lettuce, crumbled bread. Whatever your pretty heart desires.

Why add cocoa powder to the chili?

OH! I also wanted to point out…there’s a secret ingredient in this chili.

Well, not so secret but if you’re not familiar, like I wasn’t familiar, it may sound odd to you at first. It’s cocoa!

Just 1 tablespoon boosts the richness and complexity of hearty chili without the chocolate flavor. Trust me on this.

I hope you make it and LOVE it!

You may also like:

• Chorizo Mushroom Sweet Potato Hash
• Queso Fundido with Chorizo
• Chorizo Cornbread Stuffing
• Mini Chorizo Sloppy Joes

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35-Minute White Bean Turkey Chorizo Chili

A hearty, comforting bowl of chili made with white kidney beans (cannellini), ground turkey, and Mexican chorizo. Ready in just 35 minutes!

Course Dinner

Cuisine American

Keyword chorizo chili, turkey chili, white bean turkey chili

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 265kcal

Author Jamie Silva

Ingredients

• 1 teaspoon olive oil
• 1/2 onion chopped
• 2 garlic cloves minced
• 1 pound ground turkey
• 4 links Mexican chorizo casings removed
• 1-2 tablespoon chili powder (depending on desired heat level)
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cayenne powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt to taste
• 1  can fire roasted tomatoes  (10 ounces)
• 1 cup chicken broth
• 1 can cannellini beans, drained, rinsed (15 ounces)
• Optional toppings: cheese, sour cream, cilantro, avocado

Get Recipe Ingredients

Instructions

• In a Dutch oven or large pot, heat oil over medium-high heat. Add in onion and garlic. Sauté for 1-2 minutes.
• Add ground turkey and chorizo. Cook, while crumbling both meats, until both are cooked through and no longer pink, about 4-5 minutes.
• Stir in chili powder, cocoa powder, cayenne, cumin, oregano, and salt. Add in tomatoes, chicken broth, and cannellini beans.
• Stir to combine. Bring to a boil, then simmer for 15-20 minutes on low heat until chili thickens. Serve, garnish with toppings and enjoy!

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 26g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 709mg | Potassium: 479mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 5mg

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