Ingredients
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
1/2
-
1
-
-
12
-
12
-
1 1/2
-
1 1/2
-
3
Directions
Im sharing this wonderful chili recipe from my friend Jessica of How Sweet It Is, who just came out with her first cookbook Seriously Delish. Ive always loved reading Jessicas blog, shes adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas.,I really wanted to make everything in her book, but I figured since its September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. I didnt make any changes to her recipe, they only thing I adjusted was the serving size I found 1 cup to be filling and the perfect portion size.
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Steps
|
1
Done
|
Add the Chicken, Red Peppers, Beans, Chicken Stock, Tomatoes, and Barbecue Sauce, Stirring to Combine Cover the Pot, Lower the Heat to Medium Low, and Cook For 20 Minutes Remove the Lid and Taste, Adjusting the Seasoning to Taste, If Needed Cover and Cook Another 10 Minutes |
|
2
Done
|
Ladle the Chili Into Bowls and Top With Cheddar Cheese and Cilantro. Enjoy! |
|
3
Done
|
Press Saute,add the Olive Oil, Onion, Jalapeo, and Garlic. Cook Until Soft, About 5 Minutes. Add the Paprika, Chili Powder, Cumin, Black Pepper, Salt, and Red Pepper Flakes. Stir and Cook For 2 to 3more Minutes. |
|
4
Done
|
Add the Chicken, Red Peppers, Beans, Chicken Stock, Tomatoes, and Barbecue Sauce, Stirring to Combine. Cover and Cook High Pressure 10minutes (if Using Raw Chicken, 15 Minutes). natural Release, Adjusting the Seasoning to Taste, If Needed. |
|
5
Done
|
Ladle the Chili Into Bowls and Top With Cheddar Cheese and Cilantro. Enjoy! |
