
Smoky Turkey Chili
6 hrs 40 mins total time
30 mins active time
Easy
Serves 8-10
Ingredients
Measurements:
- 1 red bell pepper
- 3 pasilla or poblano peppers
- 1 jalapeño pepper
- 2 tbsp olive oil
- 1 large onion
diced
- 6 cloves garlic
minced
- 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
minced
- 1 tsp dried oregano
- 1 bay leaf
To serve:
- Sour cream
- Sharp cheddar cheese
- Sliced green onions
Instructions
- 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.