1Invert airfry basket and place red bell, pasilla and jalapeno peppers on top of the basket. Insert basket in rack position 3.
2Select BROIL/HIGH/20 minutes. Broil peppers, turning halfway through, until skins are blackened. Transfer peppers to a medium bowl, cover with plastic wrap and let stand for 10 minutes. When peppers have cooled, carefully remove the skins, stems and seeds and discard. Chop peppers and reserve.
3Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 7-10 minutes or until softened. Add garlic and cook for 1 minute.
4Add the ground turkey, salt, pepper and chili powder. Cook, breaking up turkey with a wooden spoon, until browned, 5-7 minutes.
5Add remaining ingredients and stir to combine. Cover with lid and remove from heat.
6Insert wire rack in rack position 8. Select SLOW COOK/CONVECTION and HIGH/4 hours or LOW/6 hours. Press START to preheat oven.
7Once preheated, place the Dutch oven into the oven and cook on HIGH for 4-6 hours or LOW for 6-8 hours, until chili is thickened.
8Spoon onto plates and serve with sour cream, cheese and green onions.