Picadillo (The Taylor Kitchen Way)

Picadillo

1/2 onion, diced (I use red onion)
1 bell pepper, diced (I like red or orange)
1 small jalapeno, deseeded and diced
1 lb ground turkey (or ground meat of your choice)
1 T (heaping) chili powder
1 t smoked paprika
1 t cumin
2 cloves garlic, minced or grated
1 can black beans, drained
1 14 oz. can tomatoes (I love cherry tomatoes for this for their sweetness, but any tomato will do)
1 small can sliced black olives, drained
1/2 c frozen corn, thawed
large handful cilantro, chopped


1 Tablespoon. olive oil
1 teaspoon salt & 1/2 teaspoon pepper


Saute onion and bell pepper in olive oil with a pinch of salt until almost tender.  Add jalapeno and ground turkey, breaking it up as you stir.  Add chili powder, smoked paprika, cumin and garlic.  Add more salt and stir to combine.  Saute until turkey is nearly cooked through then add beans, tomatoes and corn.  Continue to cook until turkey is cooked through and let simmer 10 minutes,  Stir in cilantro.  Garnish as desired.


Garnishes
sour cream, greek yogurt or crema
shredded cheese
chopped cilantro
avocado


Serve with rice, cornbread or my favorite..Tortillas sprinkled with cheese and chili powder and baked in a 400 degree oven until crisp and the cheese is bubbly and golden.  Slice in wedges and serve with the Picadillo.