EQUIPMENT I USE TO MAKE THIS CHILI –> DUTCH OVEN
If you want to splurge, I recommend: Le Creuset 5-1/2-Quart French (Dutch) Oven
More economical (and highly rated) choice: Lodge Enamel Dutch Oven -6 Quart
Every year in the dead of an East coast winter, I wonder why a) we don’t move somewhere warmer or b) why I don’t plan a quick island getaway every February. While there are many practical reasons why a) or b) aren’t happening, I’m still dreaming of heat and summertime.
So when I saw the words “tequila” and “chili” together in Pink Parsley’s slow cooker recipe (adapted from American Test Kitchen), it automatically perked me up. Like most of us, I crave soups, stews and one-pot dishes this time of year – so why not spice up a comfort dish with the ingredients in a favorite tropical beverage?
Since I still haven’t embraced my slow cooker’s magical powers (it’s gathering dust in the basement), I adapted the original recipe for my Dutch oven. I used lean ground turkey which was still flavorful but cut some of the calories from saturated fat. And with this recipe, you’re getting a decent serving of veggies and beans. I also toned down the heat (as my spicy tolerance is low) but you could add back in a few jalapenos and more chili powder to your liking. Like most chilis, this one was great right off the stove and even better the next day.
Another recipe to help subdue my winter blues and get me closer to longer, sun drenched days.Print
Margarita Turkey Chili
Adapted from Pink Parsley’s Crock Pot Tequila-Lime Turkey Chili
- Yield: 6 servings 1x
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 bell peppers (any color), seeded and chopped
- 3 garlic cloves, minced
- 1 1/4 pounds lean ground turkey
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 (28 ounce) can low sodium crushed tomatoes
- 1 (14.5 ounce) can low sodium diced tomatoes
- 1 (15 ounce) can pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 1/3 cup tequila
- Juice of 2 limes
- Chopped avocado
- Shredded colby jack cheese
- Fresh cilantro
- Whole corn tortilla chips
- In a large stockpot, heat olive oil over medium heat.
- Add onion and peppers. Saute for 5 minutes, stirring occasionally.
- Add in garlic and saute for 2 minutes.
- Add ground turkey and cook until no longer pink (about 8 – 10 minutes), breaking up meat with wooden spoon as it cooks.
- Add cumin, smoked paprika and chili powder; saute for 2 more minutes.
- Add in crushed tomatoes, diced tomatoes, beans, tomato paste and tequila; mix well. Cook at a simmer for 15 minutes. Mix in lime juice before serving.
- Ladle into bowls and top with chopped avocado, shredded cheese, cilantro, tortilla chips.
Are you winter or summer person? Do you have a favorite “beat the winter blues” dish?