Crockpot Tequila Lime Turkey Chili

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Can you believe we're less than 10 days to Christmas? Crazy, right? Here in Charlotte, we got a few sprinkles of snow back in November and nothing since - just lots of liquid snow! It has been quite chilly, however, so I've been pulling out recipes for all things warm and comforting.

This chili was originally posted a few years ago and it deserved a revisit. The chili itself is a fairly standard tomato based recipe but the beauty comes in adding some crisp brightness with the lime and tequila. It's SO good - and we love the Tex Mex twist on a standard winter dish like chili!

The best part? It's another great crockpot recipe! Who doesn't love coming home to dinner already finished?

As written, it doesn't have much spice to it but you could always up it by throwing in more chipotle in adobo. 

Crockpot Tequila Lime Turkey Chili

1 slice sandwich bread, torn into pieces
2 Tbs milk 
1 lb ground turkey
salt and pepper
2 Tbs vegetable oil
1 large onion, minced
1 bell pepper, diced
1 jalapeno, ribs and seeds remove, minced
2 Tbs chili powder
2 Tbs tomato paste
4 cloves garlic, minced
2 tsp ground cumin
2 tsp minced fresh oregano, or 1/2 tsp dried
1 15-oz can tomato sauce
1 14.5-oz can fire-roasted diced tomatoes
1 15-oz can pinto beans, drained and rinsed
1/4 cup tequila, plus more as needed
2 Tbs low-sodium soy sauce
1 Tbs honey
1 tsp minced chipotle in adobo
1 tsp grated lime zest
1 Tbs fresh lime juice, plus more for serving
1/4 cup minced fresh cilantro

For serving:
fresh cilantro
Pepperjack or cheddar cheese

sour cream
diced avocado

tortilla chips

Mash the bread and milk into a paste in a large bowl using a fork. Mix in the ground turkey, 1/4 tsp salt, and 1/4 tsp pepper. (this keeps the turkey moist during the long cooking time)

Heat the oil in a large skillet over medium-high heat; add the onion, bell pepper, and jalapeno and cook until they are softened, 5-7 minutes. Add the chili powder, tomato paste, garlic, cumin, and oregano and cook an additional 3-5 minutes.

Stir in the turkey and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3-5 minutes. Stir in the tomato sauce, scraping up any browned bits. Transfer the mixture to the crockpot.

To the crockpot, add the diced tomatoes with their juices, beans, 3 tablespoons of the tequila, soy sauce, honey, and minced chipotle. Cover and cook on low until the turkey is tender, 4 to 6 hours.

Turn off the slow cooker and allow the chili to settle about 5 minutes. Use a large spoon to skim the fat off the surface. Stir in the remaining tequila, lime zest, lime juice, and cilantro. Taste and season with additional salt, pepper, tequila, and lime juice as desired.

Source: Pink Parsley

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