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Tequila and Lime Turkey Chili

Tequila and Lime Turkey Chili
  • 8 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Tequila and Lime Turkey Chili

This recipe comes from America's Test Kitchen Slow Cooker Revolution (page ). In ATK's true style, some unique ingredients are added, along with a panade (milk soaked bread) to prevent the ground turkey from being dry. Some turkey chilis can taste bland, but adding tequila, fresh squeezed lime, honey and soy sauce (yes, that's right) yields a flavorful turkey chili. Of course a little extra tequila, added just before serving, makes a nice touch. I guess you'd call this grown up chili! Could you leave out the tequila? I would think so, but I can't guarantee it would taste as good as the original recipe.

Ingredients

1 slice high-quality white sandwich bread, torn into quarters
2 Tablespoons whole milk
1 pound ground turkey
salt and 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 minced fresh oregano or ½ tsp dried
¼ tsp red pepper flakes
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes
1 15-oz. can pinto beans, drained and rinsed
¼ cup tequila, plus extra as needed
2 Tablespoons soy sauce
1 Tablespoon honey
1 teaspoon minced canned chipotle chili in adobo sauce*
1 teaspoon grated lime zest
1 Tablespoon fresh lime juice, plus extra as needed
you can reduce the chipotle to ½ tsp, if you don't like spicy heat

Directions

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, 1/4 tsp salt and 1/4 tsp 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. Coer and cook until turkey is tender, 4-6 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.

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