Use up your leftover turkey for this easy yet tasty chili – perfect to warm you up on a late November afternoon.
Makes about 5-1/2 cups
1teaspoon olive oil
1onion, finely chopped
2garlic cloves, finely chopped
1 red bell pepper, cut into small dice
1½pounds ground turkey (chopped cooked turkey may be substituted)
3-½tablespoons chili powder
1 teaspoon ground cumin
½teaspoon kosher salt
½teaspoon dried oregano
¼teaspoon ground allspice
¼teaspoon ground cinnamon
¼teaspoon ground coriander
1 can (14.5 ounces) diced tomatoes
1cup chicken broth, low sodium
1can (15.5 ounces) kidney beans
Shredded Cheddar, sour cream, sliced green onion, chopped cilantro for serving
No nutrition information available
1. Put the oil into the cooking pot of the Cuisinart Multicooker and Select Brown at 400°F. Once the oil is hot, add the chopped onion, garlic and bell pepper. Stir and sauté over the heat until vegetables are soft and fragrant, about 5 minutes. If using raw turkey add it now and stir over heat until cooked through.
2. Add the spices and stir until ingredients are well coated. Stir in the tomatoes, chicken broth, and kidney beans. If using chopped, leftover turkey add it at this point.
3. Select slow cook on Low and set for 4 hours. Once cooking time has elapsed serve immediately. Garnish bowls with the cheese, sour cream, green onions and cilantro.