Slow-Cooker Picadillo

Name: Slow-Cooker Picadillo
Prep time: 20 min
Cook time: 5 h 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more if necessary; 2 pounds ground beef, preferably 85 percent lean; Salt and pepper; Salt and pepper; 1 large yellow or red onion, diced; 1 large red bell pepper, chopped; 8 garlic cloves, smashed and chopped; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon ground cinnamon; 1 (14-ounce) can diced tomatoes, preferably fire-roasted; 1 ½ teaspoons red wine vinegar; 1 large Yukon Gold or red potato (about 12 ounces), scrubbed and chopped into ½-inch pieces, optional; 2 fresh or dried bay leaves; 2 teaspoons Worcestershire sauce; 1 cup/about 5 ounces drained, halved pimento-stuffed green olives; ¾ cup raisins

Ground beef braised with onions, peppers, and garlic in a warm blend of cumin, cinnamon, and oregano, finished with tomatoes for a Latin-inspired stew.

Glycemic Load: 24.6 (High)

Serves: 4

Prep: 20 minutes

Cook: 5 hours 30 minutes

Original recipe: cooking.nytimes.com

About This Calculation

Slow-Cooker Picadillo has a high glycemic load of 24.6 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are raisins (GL 13.2), Yukon Gold potato (GL 9.3), canned diced tomatoes fire-roasted (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.