This zesty chili is super comforting in cold weather.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
1 1/2 pounds boneless, skinless chicken breast
2 tablespoons oil
1 sweet onion, chopped
1 jalapeno pepper, seeded, chopped finely
1 small green bell pepper, chopped finely
1 tablespoons chili powder
1 tablespoon cumin
2 garlic cloves, minced
2 cups chicken stock or water
2 large tomatoes, chopped
3 tablespoons tomato paste
Salt and pepper, to taste
2 (14.5 ounce) cans dark red kidney beans, drained, rinsed
1 cups coconut cream
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the chicken in batches and brown on all sides. Transfer chicken to a plate.
2. Add the onions, jalapeno pepper and bell pepper to the pressure cooker; cook and stir for 3 minutes. Add garlic, chili powder and cumin ; cook for just 1 minute.
3. Return the chicken to the pressure cooker. Stir in chicken stock chopped tomatoes and tomato paste. Season with salt and pepper to taste.
4. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Open the lid then stir in beans and coconut cream.
6. Select "keep warm" and let simmer for 5-10 minutes.