Using an instant pot, press the sauté button and allow the pot to heat up. Once it is up to temp, add 1 Tablespoon of extra virgin olive oil and let that heat for a minute.
Add the onion and bell pepper, and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften. About 3-4 minutes.
Next, add the garlic, and cook until fragrant. About 30 seconds to 1 minute.
Add in the ground turkey. Brown the meat, breaking it up with a large wooden spoon as it cooks. Cook the meat until no longer pink. About 5-7 minutes.
Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs. Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.
Lock the lid on the pot, and change the setting to “Pressure Cook.” Set the time for 15 minutes under high pressure.
Follow the directions with your pot carefully to release the pressure.
Adjust seasonings to taste. You may wish to add more Datil Jerk, or a pinch of salt and pepper.
Serve with a dollop of sour cream and shredded cheddar cheese if desired.
Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.
This is actually better the next day, if you can wait that long to eat it. It will last, well covered, in the refrigerator for 3-4 days or approximately 3 months in the freezer. I love this served with cornbread, hot and buttery, baked in my grandmother’s old cast iron skillet.