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Margarita Turkey Chili

Adapted from Pink Parsley’s Crock Pot Tequila-Lime Turkey Chili

  • Yield: 6 servings 1x

Ingredients

Scale
  • 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

Toppings:

  • Chopped avocado
  • Shredded colby jack cheese
  • Fresh cilantro
  • Whole corn tortilla chips

Instructions

  1. In a large stockpot, heat olive oil over medium heat.
  2. Add onion and peppers. Saute for 5 minutes, stirring occasionally.
  3. Add in garlic and saute for 2 minutes.
  4. Add ground turkey and cook until no longer pink (about 8 – 10 minutes), breaking up meat with wooden spoon as it cooks.
  5. Add cumin, smoked paprika and chili powder; saute for 2 more minutes.
  6. 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.
  7. Ladle into bowls and top with chopped avocado, shredded cheese, cilantro, tortilla chips.