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This Slow Cooker Tequila and Lime Chili is far from tasting bland. While the tequila isn't exactly healthier, the lean turkey is! I like to prep all of the ingredients the night before, then plug in my slow cooker in the morning. The chili has a tangy flavor from the tomatoes, with light notes of citrus from the lime zest and juice.  This is very different than a traditional beef-style chili, but it's a nice change.  It tastes "healthy". This freezes well.
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Healthier Slow Cooker Tequila and Lime Turkey Chili

This Slow Cooker Tequila and Lime Chili is far from tasting bland. While the tequila isn't exactly healthier, the lean turkey is! I like to prep all of the ingredients the night before, then plug in my slow cooker in the morning. The chili has a tangy flavor from the tomatoes, with light notes of citrus from the lime zest and juice.  This is very different than a traditional beef-style chili, but it's a nice change.  It tastes "healthy". This freezes well.
Course main
Cuisine American, TexMex
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 Slow Cooker This can also be made on a stove top in the traditional way

Ingredients

For the panade:

  • 1 slice high-quality white sandwich bread torn into quarters
  • 2 tablespoons whole milk

For the chili:

  • 1 pound ground turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 onions minced
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh oregano minced or 1/2 teaspoon dried
  • 1/4 teaspoon red pepper flakes
  • 1 15-ounce can tomato sauce
  • 1 14 1/2 ounce can diced tomatoes
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1/4 cup tequila divided, plus extra as needed
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon canned chipotle chili in adobo sauce minced
  • 1 teaspoon lime zest grated
  • 1 tablespoon fresh lime juice plus extra as needed

Garnish:

  • Avocado diced, optional
  • Sour cream optional

Instructions

  • Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, salt and pepper, using hands.
  • Heat oil in 12-inch skillet over medium-high heat, until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.
  • Stir in turkey mixture and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3 minutes.
  • Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
  • Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into the slow cooker. Cover and cook until turkey is tender, 4 to 6 hours, on Low.
  • Let chili settle for 5 minutes, then remove fat from surface using a large spoon.
  • Stir in remaining tablespoon tequila, lime zest, and lime juice.
  • Season with salt, pepper, tequila and lime juice to taste and serve.
  • Optional: garnish with diced avocado and sour cream.

Notes

Recipe source: America's Test Kitchen Slow Cooker Revolution