Gluten-Free South American Picadillo

Ingredients

2 Tbsp (30 mL) olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 lb (500 g) ground turkey
2 chipotle peppers in adobo sauce, finely chopped
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) ground nutmeg
½ tsp (2 mL) ground cumin
2 Tbsp (30 mL) cider vinegar
1 398 ml/13 oz. can chopped tomatoes
½ cup (125 mL) sliced, pimento-stuffed olives
¼ cup (60 mL) chopped pimentos or roasted red peppers
½ cup (60 mL) sultana raisins
½ tsp (2 mL) salt
½ tsp (2 mL) pepper

Avocado Salad:

1 avocado, sliced
½ small sweet onion, finely sliced
1 cup (250 mL) cherry tomatoes, cut in half
¼ cup (60 mL) fresh cilantro leaves, roughly chopped
Juice of one lime
Salt and pepper to taste

Note: Always read the labels on dried fruit to ensure that they are not manufactured in a plant that also processes wheat.

Directions

Sauté onions and garlic in olive oil until transparent.
Add ground turkey, gently breaking it up to cook evenly.
Add chipotle peppers and dry seasonings and cook on medium heat for 3-5 minutes, then add cider vinegar, canned tomatoes, olives and pimentos.
Bring to a boil, and reduce heat to medium-low.
Add raisins, salt and pepper and continue to cook for 10 minutes.
Taste and adjust seasoning to taste.

Serve with toasted tortillas, rice and avocado salad. Salad: Put avocado, onion, cherry tomatoes and cilantro in a small bowl and toss with lime juice, salt and pepper.