Chicken-Vegetable Chili

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.7g
  • Carbohydrate: 35.3g
  • Fiber: 7g
  • Cholesterol: 47mg
  • Iron: 4.4mg
  • Sodium: 351mg
  • Calcium: 84mg


  • 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


  1. 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.
  2. 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.
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