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Chicken-Vegetable Chili
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- #58904
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces skinned, boned chicken meat, cut into bite-size pieces
1 cup chopped onion
1 cup chopped red bell pepper
1/4 cup chopped seeded jalapeno pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
1 1/2 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1/4 teaspoon ground red pepper
3 cloves garlic, minced
2 cups boiling water
1 cup dried pinto beans
1 cup chopped tomatoes
1 cup fresh corn kernels
1/2 teaspoon salt
directions
Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; saute 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.
added by
gclairefoodie
nutrition data
239 calories, 2 grams fat, 35 grams carbohydrates, 22 grams protein per serving. This recipe is low in fat.
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