Chicken and Black Bean Chili {Pressure Cooker}

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So, I liked this recipe—it came from melskitchencafe.com, and I would give this a 7.5. It’s not like I haven’t been able to find an amazing chili recipe before, and my favorite to date is the vegetarian chili from annies-eats.com. However, this method is very new, and very awesome. Basically, you put everything in the pressure cooker, turn it on for about 45 minutes (she sad 25, but mine needed longer), and voila. Chili. I will use this method again for sure, and just tweak it to taste better, but it came out yummy and ready and it was SO quick. Love it!

 

Chicken and Black Bean Chili {Pressure Cooker}

· 1 1/4 cup dried pinto beans (about 10 ounces)

· 1 1/4 cup dried black beans (about 10 ounces)

· 28-ounce can crushed tomatoes

· 4 cups low-sodium chicken broth

· 1/2 cup chopped yellow or white onion I did a whole onion

· 2 garlic cloves, finely minced I doubled this

· 1 tablespoon ground cumin

· 1 1/2 tablespoons chili powder I about doubled this

· 1 teaspoon dried oregano I increased this

· 1 teaspoon salt I increased this by about 1/2 tsp.

· 1/2 teaspoon black pepper I forgot this

· 1 1/2 pounds boneless, skinless chicken breasts I left this out entirely

· Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges

 

Instructions can be found at link below:

recipe retrieved 3/10/16 from http://www.melskitchencafe.com/pressure-cooker-chicken-and-black-bean-chili/

Comments

  1. thejohnmfamilyMarch 9, 2019 at 9:31 AM

    So, I put soy sauce in this when it is finished, and it's also good with a jalepeno and red or green pepper. You need to make sure the beans are covered or they don't cook, so I added a couple of cans of tomato sauce as well.

    ReplyDelete

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