Turkey Chili - Instant Pot

This recipe is a cross between Dad's chili and Wendy's chili, made healthier by using ground turkey instead of ground beef.  Weight Watchers:  4 smart points per cup

Ingredients:

• 1 1/2 pound ground turkey (93%lean)
• 1 onion chopped
• 1/2 green pepper chopped
• 1/2 red pepper chopped
• 1 jalapeno, chopped
• 1 teaspoon garlic, minced
• olive oil spray or 2 t. olive oil
• 1 15-oz can diced tomatoes
• 1 28-oz can  tomato puree
• 1 15-oz can Brooks Chili Beans, mild (chili is light on beans so could use 2 cans)
• 1/2  6-oz can tomato paste
• 1 1/2 cups water (rinse the tomato puree can and add to chili)
• 48 ounces tomato juice (1 bottle)
• 1/4 cup chili powder 
• 1 teaspoon cumin
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• pinch cayenne pepper
• 2 tablespoons Worcestershire sauce
• 4-5 dashes liquid smoke

Instructions:

1. Spray or drizzle olive oil into the Instant Pot.  Saute the turkey until no longer pink
2. Add in the rest of the ingredients.  
3. Place the lid on the pot and set the vent to sealed.
4. Select Manual on high pressure for 12 minutes.
5. Allow the pressure to drop naturally.
6. Open the lid, stir and taste.  Adjust seasonings.
7. Leave the chili on warm, with the lid open for up to an hour.

Recipe makes about 13 1-cup servings.