Skip to content

Discover the perfect solution for a hassle-free dinner with this Chili Picadillo recipe.

Sauté potatoes until golden brown, then combine with STAGG® CLASSIC® Chili No Bean, diced tomatoes, and a hint of bay leaf for a hearty base. With the sweet addition of raisins and tangy green olives, this dish served over rice is a flavor-packed delight for any occasion.

Prep Time

Cook Time

Meal Type

Cook Method


1 tablespoon oil
1 baking potatoes, peeled and cut into 1/2-inch pieces
1 (15-ounce) can STAGG® CLASSIC® Chili No Bean
1 (15-ounce) can petite diced tomatoes
1 bay leaf
½ cup raisins
½ cup halved pimento stuffed green olives
Hot cooked rice
Warmed flour tortillas, if desired


  1. In large skillet over medium high-heat, heat oil.  Cook potatoes in oil 8 to 10 minutes or until browned. Add chili, tomatoes and bay leaf. Simmer 5 to 6 minutes. Add raisins and green olives. Serve over rice with warmed flour tortillas, if desired.