The weather in Wisconsin is always unpredictable, especially in the fall. It has been a little dreary around my parts for the past couple of weeks but this past weekend was nothing short of enjoyable. Sunday, mid-60s, there is nothing better than this weather in October. As a matter of fact I’m sitting on my patio writing this blog post just so that I don’t miss out on such a beautiful day! I am, however, excited to go back in the house for a delicious fall lunch that I whipped up in my slow cooker this morning: Tequila Lime Turkey Chili.
Given the amount of travel and running around that I’ve been doing lately I have come to appreciate any delicious meal that doesn’t take a lot of time for me to prepare. I really wish that you could create grilled food in your slow cooker because I probably would use mine all year long. Ever since the seasons switched I’ve been using my slow cooker on the daily because it makes meals come alive just in time for dinner! And also make for perfect leftovers.
Today I’m teaming up with Jennie-O to bring you this quick and easy dinner idea. I love to use their Lean Ground Turkey as a replacement for beef in a lot of recipes because it cuts down on the fat and calories without sacrificing the flavor. Slow simmering this chili in your slow cooker while you’re gone at work for the day turns these ingredients into a melt-in-your-mouth meal.
Don’t let the tequila addition turn you off to this recipe. The alcohol all cooks out and leaves a unique and delicious flavor that your entire family will enjoy. Check out more delicious Lean Ground Turkey recipes on the Jennie-O website.
- 1 slice high-quality white bread, torn into quarters
- 2 tablespoons whole milk
- 1 lb Jennie-O Lean 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 t. dried)
- ¼ teaspoon red pepper flakes
- 1 (15 ounce) can tomato sauce
- 1 (14½ ounce) can diced tomatoes
- 1 (15 ounce) can pinto beans, drained and rinsed
- ¼ cup tequila
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon minced canned chipotle chile in adobo
- 1 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- Mash bread and milk into paste in a large bowl using fork.
- Mix in ground turkey, ¼ teaspoon salt, and ¼ teaspoon pepper using hands.
- Heat oil in a 12-inch skillet over med-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, 8-10 minutes.
- Stir in turkey mixture and cook, breaking up any large pieces with 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 slow cooker.
- Cover and cook until turkey is tender, 4-6 hours on LOW.
- Let chili settle for 5 minutes, then remove fat from surface using large spoon.
- Break up any remaining large pieces of turkey with spoon.
- Stir in remaining tablespoon tequila, lime zest, and lime juice.
- Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.
This is a sponsored post from Jennie-O. All opinions expressed are my own.
My favorite slow cooker meal is Minestrone.