“America's Test Kitchen”
6hrs 30mins

Ingredients Nutrition


  1. Mash bread and milk into paste in a large bowl using fork.
  2. Mix in ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.
  3. Heat oil in a 12-inch skillet over med-high heat until shimmering.
  4. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
  5. Stir in turkey mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes.
  6. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
  7. Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into slow cooker.
  8. Cover and cook until turkey is tender, 4-6 hours on LOW.
  9. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
  10. Break up any remaining large pieces of turkey with spoon.
  11. Stir in remaining tablespoon tequila, lime zest, and lime juice.
  12. Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a