Ingredients
1teaspoon olive oil1onion, finely chopped2garlic cloves, finely chopped1 red bell pepper, cut into small dice1½pounds ground turkey (chopped cooked turkey may be substituted)3-½tablespoons chili powder1 teaspoon ground cumin½teaspoon kosher salt½teaspoon dried oregano¼teaspoon ground allspice¼teaspoon ground cinnamon¼teaspoon ground coriander1 can (14.5 ounces) diced tomatoes1cup chicken broth, low sodium1can (15.5 ounces) kidney beansShredded Cheddar, sour cream, sliced green onion, chopped cilantro for serving
Preparation
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.
