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Photo: Jacob Fox
Active Time:25 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1largebell pepper, chopped½largeonion, diced2clovesgarlic, chopped1 ½teaspoonschili powder½teaspoonground cumin115-ounce canno-salt-added pinto beans, rinsed115-ounce canno-salt-added diced tomatoes with green chiles1cuplow-sodium no-chicken or vegetable broth½teaspoonsalt1cupshredded Mexican-style cheese blend2ouncesreduced-fat cream cheese, cubed1tablespoonlime juice, plus wedges for servingTortilla chips & chopped fresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1largebell pepper, chopped
½largeonion, diced
2clovesgarlic, chopped
1 ½teaspoonschili powder
½teaspoonground cumin
115-ounce canno-salt-added pinto beans, rinsed
115-ounce canno-salt-added diced tomatoes with green chiles
1cuplow-sodium no-chicken or vegetable broth
½teaspoonsalt
1cupshredded Mexican-style cheese blend
2ouncesreduced-fat cream cheese, cubed
1tablespoonlime juice, plus wedges for serving
Tortilla chips & chopped fresh cilantro for garnish
DirectionsHeat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.TipsTo make ahead:Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months. Reheat before continuing.Equipment:Electric pressure cookerOriginally appeared: EatingWell Magazine, January/February 2021
Directions
Heat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.TipsTo make ahead:Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months. Reheat before continuing.Equipment:Electric pressure cooker
Heat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.
Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.
Tips
To make ahead:Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months. Reheat before continuing.
Equipment:Electric pressure cooker
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)304Calories15gFat26gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
