1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 pound lean ground turkey
2 cans (10 ounces each) mild diced tomatoes and green chilies, undrained
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) diced green chilies, undrained
1 package (1.25 ounces) chili seasoning
1 teaspoon salt
1 teaspoon coarse black pepper
1 package (1 pound) cellentani pasta, cooked
1 package (8 ounces) shredded cheddar cheese
Add oil to bottom of multi cooker. Set multi cooker to SAUTE or SEAR and heat until oil starts to shimmer. Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground turkey, cooking until browned, about 6 minutes. Drain fat if necessary. Turn off multi-cooker.
Add tomatoes and chilies, crushed tomatoes, kidney beans, tomato sauce, green chilies, chili seasoning, salt and black pepper.
Cover multi cooker and set to SLOW COOK HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Stir in cooked pasta and 1 cup shredded cheese before serving. Let stand on WARM for 15 minutes. Sprinkle with remaining cheese, if desired.
A special thanks to Hamilton Beach for sharing this recipe at https://www.hamiltonbeach.com/multi-cooker-chili-mac