Confetti Turkey Chili


2/3 c Margarita mixer

1/3 c Gold tequila

1 (1.25 oz) package white chili seasoning


2 tbsp oil, DIVIDED

4 celery ribs (with leaves), finely chopped

1 Medium onion, finely chopped

1 Medium green bell pepper, seeded and finely diced

1 Medium yellow bell pepper, seeded and finely diced

1 Medium red bell pepper, seeded and finely diced

1 Medium orange bell pepper, seeded and finely diced


2 (4-oz) cans diced green chilies, drained

1 (12-oz) can evaporated milk

1 lb processed Pepper Jack cheese, diced

1 (11-oz) can Mexicorn, drained

3 (15-oz) cans cannellini beans, drained, rinsed and drained again

To Taste salt and freshly ground black pepper

2 Large limes, cut in wedges


Mix margarita mixer, tequila and seasoning mix together. Add turkey and mix well. Cover and marinate turkey in refrigerator for 1-1/2 hours.

Heat 1 tablespoon oil in a large, heavy nonstick skillet over medium heat. Add turkey and cook until no longer pink.

In a Dutch oven, heat remaining oil and saute celery, onion and peppers until tender-crisp. Stir in cooked ground turkey, broth, chilies, milk and processed cheese. Over low heat, stir until cheese melts.

Add corn and beans. Gently simmer, stirring frequently, for 1 hour.

Adjust seasonings with salt and pepper, if necessary.

Garnish each portion with lime wedges.