Smoky Turkey Chili

Smoky Turkey Chili

6 hrs 40 mins total time

30 mins active time


Serves 8-10



  • 1 red bell pepper
  • 3 pasilla or poblano peppers
  • 1 jalapeño pepper
  • 2 tbsp olive oil
  • 1 large onion


  • 6 cloves garlic


  • 2 lb ground turkey
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp chili powder
  • 1 (28 oz) can tomato puree
  • 2 (15 oz) cans kidney beans

    rinsed and drained

  • 3 chipotle in adobo sauce


  • 1 tsp dried oregano
  • 1 bay leaf

To serve:

  • Sour cream
  • Sharp cheddar cheese
  • Sliced green onions


  • 1Invert airfry basket and place red bell, pasilla and jalapeno peppers on top of the basket. Insert basket in rack position 3.
  • 2Select BROIL/HIGH/20 minutes. Broil peppers, turning halfway through, until skins are blackened. Transfer peppers to a medium bowl, cover with plastic wrap and let stand for 10 minutes. When peppers have cooled, carefully remove the skins, stems and seeds and discard. Chop peppers and reserve.
  • 3Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 7-10 minutes or until softened. Add garlic and cook for 1 minute.
  • 4Add the ground turkey, salt, pepper and chili powder. Cook, breaking up turkey with a wooden spoon, until browned, 5-7 minutes.
  • 5Add remaining ingredients and stir to combine. Cover with lid and remove from heat.
  • 6Insert wire rack in rack position 8. Select SLOW COOK/CONVECTION and HIGH/4 hours or LOW/6 hours. Press START to preheat oven.
  • 7Once preheated, place the Dutch oven into the oven and cook on HIGH for 4-6 hours or LOW for 6-8 hours, until chili is thickened.
  • 8Spoon onto plates and serve with sour cream, cheese and green onions.

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