This spicy slow cooker soup recipe features chickpeas and jalapeños to bring effortless flavor to your table.
Combine first 14 ingredients (through garlic) in inner pot of a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. 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.
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.