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“Cuban inspired, this hearty chili dip gets its signature flavor from its chilies, cinnamon spice, sweet pineapple and raisins – a great way to fit in vitamin-C rich fruit. Its name “picadillo” means “minced meat,” a common ingredient in chili. Serve this flavorful dip with baked tortilla chips or crusty bread.”
READY IN:
5mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) canno-beans chili
  • 1 (8 ounce) can unsweetened pineapple tidbits, drained
  • 1 (4 ounce) can canned diced green chiles, chopped
  • 1 (8 ounce) package reduced-fat cream cheese
  • 14 cup golden raisin
  • 12 teaspoon chili powder
  • 14 teaspoon cinnamon
  • 14 cup toasted slivered almonds

Directions

  1. In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well. Heat until cream cheese melts, stirring continuously. Mix in almonds. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and puréed. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals).
  2. Nutritional Information Per Serving:
  3. Calories 110; Calories from fat 60; Total fat 6g; Saturated fat 3g; Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 8g; Dietary fiber 1g; Sugars 5g; Protein 5g.

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