Lean turkey chili spiked with tequila. Gotta be good, right?
1 lb. ground lean turkey (97% lean)
1 onion, diced small
4 garlic cloves, minced
1 Tbs. olive oil
2 Tbs. chili powder
2 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (15 oz.) can tomato sauce
1 (14.5) can diced tomatoes
1 (15 oz.) can pinto beans, drained
4 Tbs. tequila (I used Espolon reposado tequila)
2 Tbs. honey
In a dutch oven, heat the olive oil over medium heat. Add the onion. Cook until softened about 7-8 minutes, stirring occasionally. Add the garlic. Cook for 1 minute, stirring constantly. Add the turkey and cook until until no longer pink. Break up any large chunks as the turkey cooks. Add the chili powder, cumin, oregano, and red pepper flakes. Cook for 1-2 minutes. Add the tomato sauce, diced tomatoes, and pinto beans. Bring to a boil. Immediately reduce the heat. In a small bowl, whisk together the tequila and honey. Stir the tequila mixture into the chili. Simmer 20-30 minutes to let the flavors develop. Serve with a squeeze of lime, sour cream, and shredded sharp cheddar cheese.
Notes: This will make a mild chili. If you like it spicy, like we do, finely chop a jalapeno and saute it with the onion. Omit the red pepper if you use the jalapeno.