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
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.
No nutrition information available