Slow-Cooker Tequila Lime Chili

It's been hot all week and today I finally got smart and remembered my slow cooker. I discovered this amazing, summery chili recipe in America's Test Kitchen's Slow Cooker Revolution. With very little prep in the morning, I had a flavorful and nutritious dinner by the heat of the evening. My husband and I topped our bowls with only some shredded cheese—nothing else necessary! Serves 6.



Ingredients

1/4 cup panko bread crumbs
2 tablespoons milk
1 pound 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 cumin
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1/4 cup tequila
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced canned chipotle chile in adobo sauce
1 teaspoon grated lime zest
Juice from 1 lime

Combine panko, ground turkey, milk, 1/4 tsp. salt, and 1/4 tsp. pepper in a bowl. Set aside.

Heat oil in a 12-inch skillet over medium-high until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until onion is softened and lightly browned 8 to 10 minutes.

Stir in turkey, break up any large pieces, and cook until no longer pink, about 3 minutes. stir in tomato sauce. Add to slow cooker.

Stir in diced tomatoes, beans, 3 tablespoons tequila, soy sauce, honey, and chipotle into slow cooker. cover and cook on low for 4 to 6 hours.

Stir in 1 tablespoon tequila, lime zest, lime juice and season with salt and pepper. Serve with grated cheddar.