Fiery Chicken and Black Bean Chili

Name: Fiery Chicken and Black Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound boneless skinless chicken breasts (cut into 1-inch cubes); 1 yellow onion (chopped); 3 clove garlic cloves (minced); 1 red bell pepper (chopped); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon cayenne pepper; 14.5 ounce diced tomatoes (undrained); 1 can black beans (rinsed and drained); 1 cup chicken broth; 0.5 cup water; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 package cornbread mix; 1 cup milk (as per cornbread mix directions); 0.5 cup shredded cheddar cheese; 0.25 cup sour cream; 2 tablespoon fresh cilantro (chopped)

A robust and spicy chicken and black bean chili, brimming with flavor and warmth. Served with fluffy cornbread and your favorite toppings for a comforting finish to the week.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.40/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound boneless skinless chicken breasts (cut into 1-inch cubes)
1 yellow onion (chopped)
3 clove garlic cloves (minced)
1 red bell pepper (chopped)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon cayenne pepper
14.5 ounce diced tomatoes (undrained)
1 can black beans (rinsed and drained)
1 cup chicken broth
0.5 cup water
1 teaspoon salt
0.5 teaspoon black pepper
1 package cornbread mix
1 cup milk (as per cornbread mix directions)
0.5 cup shredded cheddar cheese
0.25 cup sour cream
2 tablespoon fresh cilantro (chopped)

Instructions

Set Instant Pot to 'Sauté' mode. Add 1 tablespoon olive oil. Once hot, add the 1 1/2 pounds cubed boneless skinless chicken breasts and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
Add the 1 chopped yellow onion and 1 chopped red bell pepper to the pot and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1/2 teaspoon cayenne pepper (if using); cook for 1 minute until fragrant.
Return the chicken to the pot. Stir in 1 can undrained diced tomatoes, 1 can rinsed black beans, 1 cup chicken broth, 1/2 cup water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
Secure the lid, set the valve to 'Sealing'. Pressure cook on 'Manual' or 'Pressure Cook' (High Pressure) for 8 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
While the chili cooks, prepare the cornbread according to the package directions for the 1 package cornbread mix, baking in a preheated oven until golden brown.
Serve the fiery chicken and black bean chili warm with a side of cornbread. Offer optional toppings such as 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, and 2 tablespoons fresh chopped cilantro.

Notes

Adjust the cayenne pepper to your preferred spice level. For a thicker chili, use the 'Sauté' function after cooking to simmer and reduce the liquid for a few minutes, stirring frequently.

Nutrition (per serving)

Calories: 520
Protein: 45.7 g
Carbohydrates: 50.1 g
Fat: 17.8 g
Fiber: 10.3 g
Sodium: 950 mg
Saturated Fat: 5.2 g
Sugar: 9.5 g
Cholesterol: 120 mg