Chicken-Vegetable Chili



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 15 %
Fat 4 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 1.2 g
Protein 20.7 g
Carbohydrate 35.3 g
Fiber 7 g
Cholesterol 47 mg
Iron 4.4 mg
Sodium 351 mg
Calcium 84 mg


Cooking spray
12 ounces skinned, boned chicken thighs or breast, 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 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon ground red pepper
3 garlic cloves, minced
3 cups boiling water
1 cup dried pinto beans (about 6 ounces)
1 cup chopped tomato
1 cup fresh corn kernels (about 2 ears)
1/2 teaspoon salt


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.