(Prep + Cooking Time: 20 minutes | Servings: 4)
1 lb. turkey meat; ground.
15 oz. chickpeas; already cooked
1 ½ tsp. cumin
5 oz. water
1 yellow onion; chopped.
1 yellow bell pepper; chopped.
3 garlic cloves; chopped.
2 ½ tbsp. chili powder
A pinch of cayenne pepper
12 oz. veggies stock
Salt and black pepper to the taste
Put turkey meat in your instant pot.
Add water; then stir well. seal the Instant Pot lid and cook at High for 5 minutes
Quick release the pressure; open the instant pot lid and add chickpeas, bell pepper, onion, garlic, chili powder, cumin, salt, pepper, cayenne and veggie stock.
Stir, seal the instant pot lid and cook at High for 5 minutes.
Release the pressure naturally for 10 minutes; then release remaining pressure by turning the valve to ‘Venting’, open the instant pot lid again, stir chili, divide it among plates and serve