Average Rating: 5TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 7 servings.Ingredients
- 2 tablespoons butter
- 1 pound ground chicken
- 1 large onion, chopped
- 2 to 4 jalapeno peppers, seeded and finely chopped
- 4 garlic cloves, minced
- 1 can (15-1/4 ounces) whole kernel corn, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 package (8 ounces) cream cheese, cubed
- 1/4 cup water or chicken broth
- 2 tablespoons ranch salad dressing mix
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- Shredded cheddar cheese, sour cream and crumbled cooked bacon
Instructions
- 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, cook and stir chicken, onion, jalapenos and garlic until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel.
- 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos.
- 3.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Nutrition Facts
1 cup: 344 calories, 20g fat (10g saturated fat), 84mg cholesterol, 1141mg sodium, 25g carbohydrate (6g sugars, 5g fiber), 17g protein.
