Turkey & chicken sausage 3-bean tequila chili


  • 1.5 lb. ground turkey
  • 1 package sweet chicken sausage, decased
  • 1 red onion, diced
  • 1 jalapeno, seeded and minced
  • 6 c. homemade chicken stock
  • 12 oz. organic strained (or crushed) tomatoes
  • splash of beer or tequila
  • juice of 1/2 a lime
  • 2 c. assorted dry beans (I use a kidney, pinto and black beans), sorted and rinsed
  • 3 cloves garlic, minced
  • 1 to 2 tablespoons chili powder (more for heat, less for a more mild chili)
  • 1 heaping tablespoon cumin
  • 2 t. oregano
  • 1 1/2 t. kosher salt
  • 1/2 to 1 t. ground cayenne pepper (flavor to taste)
  • a pinch up to 1/4 t. allspice


  1. Brown ground turkey and sausage in a skillet until the meat is no longer pink. Drain and discard fat.
  2. Combine all ingredients in a slow cooker and cook on low for 6-8 hours. Continuously check liquids and add more if needed. During the last hour of cooking, you may want to add a sprinkle (no more than 1/4 cup) of cornmeal if you like a thicker chili.
  3. Top with sliced green onions, avocado, sour cream and/or shredded cheese. Enjoy!
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