Spiced Turkey-Chickpea Chili

• 1 cup chopped orange bell pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup minced seeded jalapeno pepper
• 1 teaspoon chili powder
• 1/2 teaspoon Berbere seasoning
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 1 pound lean ground turkey
• 1 (14.5-ounce) can diced tomatoes, drained
• 3/4 pound dried chickpeas (garbanzo beans)
• 1 (8-ounce) can lower-sodium tomato sauce
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• Sour cream (optional)
• Chopped fresh cilantro (optional)

1. Combine first 14 ingredients (through garlic) in inner pot of a 6-quart Instant Pot(R). Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 6 hours cook time.
2. When time is up, remove lid, and stir well to crumble turkey. Stir in salt. Ladle chili into 8 bowls, and top with sour cream and cilantro, if desired.

orange bell pepper, chicken broth, white wine, pepper, chili powder, berbere seasoning, ground turmeric, ground red pepper, ground cinnamon, turkey, tomatoes, chickpeas, lower, garlic, salt, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/instant-pot-spiced-turkey-chickpea-chili (may not work)