Picadillo...Vegetarian!
This plant-based Caribbean classic is not your Southwest Chili! Different flavors will make this a new favorite!
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Course: Dinner, Lunch, Main Course
Cuisine: Latin American
Keyword: Comfort Food, Easy, Gluten-Free, Vegan, Vegetarian
Servings: 6
Calories: 233kcal
Author: From Jackie Waddy

Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 onion (peeled and chopped)
  • 4 garlic cloves (peeled and minced)
  • 28 ounces canned whole tomatoes (broken up with your hands, or a potato masher)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • teaspoon ground cloves (or allspice)
  • teaspoon ground nutmeg
  • 3 cups vegetable stock (or water)
  • 1 cup green lentils (rinsed)
  • cup raisins (or currants)
  • cup stuffed olives
  • 2 tablespoons capers (with juice)
  • ¼ teaspoon Tabasco (or other hot sauce, OPTIONAL)
  • salt
  • pepper

Instructions

  • Place a small stockpot over a medium heat. When it’s heated, add one tablespoon of olive oil, and the onions. Sprinkle with salt and pepper. Cook until the onions have started to soften, approximately 5-8 minutes. Add the garlic, and cook until fragrant, approximately 30 seconds 
  • Add the tomatoes, cinnamon, cumin, bay leaves, cloves (or allspice) and nutmeg, and stir to combine. Bring to a light boil, and lower the heat to simmer. Cover and cook for approximately 10 minutes
  • Add the stock and lentils, cover and bring to a light boil. Simmer for 10 minutes
  • Add the raisins (or currants), olives and capers. Cover and simmer for 15 minutes
  • If the lentils aren’t cooked to your liking, continue to simmer until they are cooked
  • Adjust the seasoning with salt and pepper, and hot sauce as desired. Remove the bay leaves, and serve with rice
Nutrition Facts
Picadillo...Vegetarian!
Serving Size
 
6 g
Amount per Serving
Calories
233
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
861
mg
37
%
Potassium
 
673
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
13
g
54
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
462
IU
9
%
Vitamin C
 
16
mg
19
%
Calcium
 
91
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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