Every year in the dead of an East coast winter, I wonder why a) we don’t move somewhere warmer or b) why I don’t plan a quick island getaway every February. While there are many practical reasons why a) or b) aren’t happening, I’m still dreaming of heat and summertime.
So when I saw the words “tequila” and “chili” together in Pink Parsley’s slow cooker recipe (adapted from American Test Kitchen), it automatically perked me up. Like most of us, I crave soups, stews and one-pot dishes this time of year – so why not spice up a comfort dish with the ingredients in a favorite tropical beverage?
Since I still haven’t embraced my slow cooker’s magical powers (it’s gathering dust in the basement), I adapted the original recipe for my Dutch oven. I used lean ground turkey which was still flavorful but cut some of the calories from saturated fat. And with this recipe, you’re getting a decent serving of veggies and beans. I also toned down the heat (as my spicy tolerance is low) but you could add back in a few jalapenos and more chili powder to your liking. Like most chilis, this one was great right off the stove and even better the next day.
Another recipe to help subdue my winter blues and get me closer to longer, sun drenched days.
Are you winter or summer person? Do you have a favorite “beat the winter blues” dish?