1 bag of dry black beans (or 2 1/4 cups)
28-ounce can crushed tomatoes (or 7 roma tomatoes)
4 cups low-sodium chicken broth
1/2 cup chopped yellow or white onion
2 garlic cloves, finely minced
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges
In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
Close and lock the lid of the pressure cooker. For the InstantPot hit manual --> 20 minutes. For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
If for some reason the beans are not tender enough to your liking when you open the pressure cooker, take out the chicken and simply bring the pressure cooker back to high pressure (this will happen fast since the ingredients are piping hot) for a few more minutes. Release pressure the same way as described above.
Shred the chicken breasts into pieces and stir back into the chili. Add additional salt and pepper to taste (very important!). Serve with toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges.
You can also make this in the crock pot, just put all of the ingredients in the crockpot and cook for 8 hours on low, shred chicken and stir back into the crockpot.
Serve with spinach salad.
21 DAY FIX CONTAINERS: 1 1/2 cup serving size = 1 yellow, 1 red.