1 slice hearty white sandwich bread, torn into pieces
2 tablespoons milk
1 lb ground turkey
2 tablespoons vegetable or canola oil
1 onion, minced
1 bell pepper, diced
1 jalapeno, ribs and seeds remove, minced
2 tablespoons chili powder
2 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons ground 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, juice reserved
1 (15-oz) can pinto beans, drained and rinsed
1/4 cup tequila (plus more for serving, if desired), divided
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced chipotle chilli in adobo
1 teaspoon lime zest
1 tablespoon fresh lime juice (plus more for serving, if desired)
1/4 cup minced fresh coriander
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 chilli, 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 favourite chili toppings, such as cheese, sour cream, or tortilla strips.