Piquant Latin Picadillo

Olive Oil, 1 1tsp
Onions, raw, .25 cup, chopped
*Peppers, sweet, red, fresh, .25 cup, chopped
Cloves, ground, .25 tsp
*Turkey, Ground turkey, 93% lean, 4 oz
Fire Roasted Diced Tomato, 1/4 of 14.5 oz can, cup, undrained
*Spanish Olives w/pimento - 2 Olives, 1 serving chopped roughly
Raisins, 1/16 cup (not packed)
Capers, canned, .75 tbsp, drained
Salt, 1/16 tsp
Pepper, black, 1/16 tsp
Cinnamon, ground, 1/16 tsp
Bay Leaf, 1/4 of a fresh leaf
Tabasco Sauce, 1 dash

Heat the oil in a Dutch oven over medium heat. Add the onion and pepper and saute for 3 minutes. Add the fresh garlic and meat and saute for 5 minutes or until almost cooked through (most of pink is browned). Add the tomatoes, olives, raisins, capers, salt, pepper, cinnamon, ground cloves, and bay leaf, stir gently to combine and bring to a simmer.
Reduce heat, cover and cook for about 20 minutes or until all veggies are tender and meat is cooked through - stir in a little broth or water if liquid level drops too low.
stir in hot sauce just before serving if desired.

Serving Size: I made this to 1 serving but my recipe makes 4

Number of Servings: 1

Recipe submitted by SparkPeople user CATHYJR73.