Pressure-Cooker White Bean Chicken Chili
My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Ingredients
- 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 2-1/2 cups chicken broth, divided
- 1-1/2 cups shredded cheddar cheese
- Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro
Reviews
I loved this chili recipe. It was very easy to make and it was delicious. The only thing I did was omit the jalapeno and I put tortilla scoop cups, made rice and used a Mexican blend of shredded cheese and it came out just perfect. I will be making this again because everyone loved it.
Easy to make and tasty. The added avocado topping was great - I used a dollop of guacamole. Will definitely make this recipe again
It's okay,just needs a little something.
Very good as well as quick and easy! I substituted one4 oz can of diced green chilis (mild) because I cannot tolerate the heat of jalapena peppers. Also used 1/2 the recommended amount for cumin and oregano.
Delicious and fast. My husband and I made this on a weeknight and enjoyed it. Really closer to 4 servings in our home. Thanks for the recipe!
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