Smoky Turkey Chili

Instructions

• 1

  Invert airfry basket and place red bell, pasilla and jalapeno peppers on top of the basket. Insert basket in rack position 3.

• 2

  Select 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.

• 3

  Heat 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.

• 4

  Add the ground turkey, salt, pepper and chili powder. Cook, breaking up turkey with a wooden spoon, until browned, 5-7 minutes.

• 5

  Add remaining ingredients and stir to combine. Cover with lid and remove from heat.

• 6

  Insert wire rack in rack position 8. Select SLOW COOK/CONVECTION and HIGH/4 hours or LOW/6 hours. Press START to preheat oven.

• 7

  Once 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.

• 8

  Spoon onto plates and serve with sour cream, cheese and green onions.