Tequila and Lime Turkey Chili of Champions


I’m not a Seahawks fan or a Broncos fan, but on Superbowl Sunday I always root for the underdog, so I was glad to see the Seahawks get their first Superbowl victory. But above all, I root mostly for the Superbowl food!  So on Superbowl Sunday I made a killer chili. It was flavorful, slightly spicy, healthy, and addicting. Enjoy!

Tequila Lime Turkey Chili

Step 1: ingredients (pinto beans, diced tomatoes, ground turkey, onion, garlic, chili powder, cumin, honey, chicken broth, tequila, lime, habanero and jalapeño peppers)


Tequila Lime Turkey Chili

Step 2: Prep- Process 1/2 the beans and diced tomatoes in food processor, chop onion, garlic, and peppers


Tequila Lime Turkey Chili

Step 3: heat turkey, onions, garlic, peppers, add Tequila!


Tequila Lime Turkey Chili

Step 4: Stir in Chicken Broth, processed bean/tomato mixture, remaining tomatoes, see you in 20 minutes


Tequila Lime Turkey Chili

Step 5: stir on Lime Zest and Lime Juice (and more tequila)


Tequila Lime Turkey Chili

Step 6 last step: Garnish w avocado, shredded pepper jack cheese, sour cream, lime, and more tequila! Enjoy!


Thanks America’s Test Kitchen for the recipe!

Tequila and Lime Turkey Chili of Champions
Recipe type: Chili
Cuisine: Mexican/Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a healthy, fresh, super-flavorful chili that will wow your guests.
  • 2 (15 oz) cans pinto beans, rinsed
  • 2 (14.5 oz) cans diced tomatoes
  • 1 TB vegetable oil
  • 1.5 LB ground turkey
  • 1 onion, chopped fine
  • 1 jalapeño pepper, diced
  • 1 green pepper, diced
  • 4 garlic cloves, minced
  • 3 TB chili powder
  • 2 Tsp ground cumin
  • 2 Ts honey
  • salt and pepper
  • 1 cup low-sodium chicken broth
  • 3 TB tequila, plus extra s needed
  • 1 Ts grated lime zest plus 1 TB juice, plus extra as needed
  • Garnishes (these ingredients go great on top of the finished chili, feel free to use some or all):
  • 3 limes
  • canned corn
  • fresh cilantro
  • 1 avocado
  • shredded cheddar or Monterey Jack cheese
  • sour cream
  • tortilla chips
  1. Process 1.5 cups beans and half of tomatoes in food processor to coarse paste, about 10 seconds; set aside.
  2. Heat oil in Dutch oven over medium heat until shimmering. Add turkey, onion, and peppers, and cook, breaking up any large pieces of meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, honey, and ½ teaspoon slat and cook until fragrant, about 1 minute.
  3. Stir in broth, 2 tablespoons tequila, processed bean mixture, remaining beans, and remaining tomatoes. Simmer, stirring occasionally, until thickened, about 20 minutes.
  4. Stir in lime zest, lime juice, and remaining 1 tablespoon tequila. eason with salt, pepper, tequila, and lime juice to taste.
  5. Garnish with all or some of the following:
  6. Lime wedges, minced fresh cilantro, sliced scallions, diced avocado, corn, shredded cheddar or Monterey Jack cheese, sour cream, tortilla chips.
  7. Serve.


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  1. […] New England Falls call for chili early and often. I’ve made white chicken chili and tequila lime turkey chili in weeks past, so the time had come to try a delicious pork and hominy chili. This is well-balanced […]

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