Ingredients
2 tablespoons extra-virgin olive oil
1 pound ground dark-meat turkey
1 large white onion, cut into 1/4-inch pieces (2 cups), divided
1 large poblano chile, seeds and ribs removed, cut into 1/2-inch pieces (1 cup)
3 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 can (28 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1 cup frozen corn kernels
Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving
Preparation
Heat oil in a 6-quart multicooker set to the high “Saute” setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.
Cook on high “Bean/Chili” setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.
