Award Winning Healthy Turkey Instant Pot Chili

24 oz Jenny-O turkey store ground turkey
2 cup Pinto Bean, Great Value (1 15 oz can)
2 cup Beans, black (1 15 oz can)
2 cup Hunt's Fire Roasted Diced Tomato (1 15 oz can)
0.5 cup Tomato Paste (1 6oz can)
1 cup, chopped Onions, raw
1 cup, chopped Sweet peppers (bell)
4 oz diced green chilis, 1can (by LYNNRJ1)
16 oz Kirkland Chicken Stock (2 cups of chicken stock
3 tsp Dried Oregano (by ARCTIC.ORCA) (1 tblsp )
1 tsp Cumin - ground (1 tsp) (by INFORM555)
2 tsp Kosher Salt (by 65PLUS1)
1 tsp Black Pepper (Ground) (by TIARENEE)
1 tsp Paprika
2 tbsp Chili powder
3 tsp Lea & Perrins, Worcestershire Sauce (1 tbsp)
3 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY) (1 tbsp)

Turn your instant pot to saute and spray with cooking oil, add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease. Add all of the remaining ingredients stir to combine.

Turn the instant pot to chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.

Serve with limes, sour cream, and cheese.

Serving Size: Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user WAUPEETIEFARMS.