1slicehearty white sandwich bread, torn into pieces
2tablespoonsmilk
1lbground turkey
2tablespoonsvegetable or canola oil
1onion, minced
1bell pepper, diced
1jalapeno, ribs and seeds remove, minced
2tablespoonschili powder
2tablespoonstomato paste
4clovesgarlic, minced
2teaspoonsground cumin
1/2teaspoondried oregano
1/4teaspoonred pepper flakes
115-oz can tomato sauce
114.5-oz can diced tomatoes, juice reserved
115-oz can pinto beans, drained and rinsed
1/4cuptequila, plus more for serving, if desired, divided
2tablespoonssoy sauce
1tablespoonhoney
1teaspoonminced chipotle chile in adobo
1teaspoonlime zest
1tablespoonfresh lime juice, plus more for serving, if desired
1/4cupminced fresh cilantro
Instructions
Use a fork to mash the bread and milk into a paste in a large bowl.
Add the ground turkey, 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine.
Heat oil until shimmering in a large skillet set over medium heat. Add the onion, bell pepper, jalapeno, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes.
Cook for 8-10 minutes, or until the vegetables have softened and browned.
Add the ground turkey mixture and cook, using a wooden spoon to break up large pieces, until no longer pink.
Add the tomato sauce, scraping up browned bits.
Transfer to a slow cooker. Add the diced tomatoes (including their juice), pinto beans, 3 tablespoons of tequila, soy sauce, honey, and chipotle chile, stirring to combine.
Cook on low for 4-6 hours, or until the ground turkey is very tender.
Stir in remaining tablespoon of tequila, lime zest, lime juice and cilantro. Season to taste with salt and pepper.
Add additional tequila or lime juice if desired. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.