Chicken-Vegetable Chili

Ingredients

• 1.5 tablespoons chili powder 
• 6 ounces pinto beans dried
• 1 cup corn kernels fresh ( 2 ears)
• 3  garlic cloves minced
• 1 tablespoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 cup jalapeno seeded chopped
• 1 cup onion chopped
• 2 teaspoons oregano dried
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 12 ounces skinned cut into bite-size pieces
• 0.3 cup sun-dried tomatoes packed chopped
• 1 cup tomatoes chopped
• 3 cups water boiling

Equipment

• pressure cooker

Directions

1. Place a 6-quart pressure cooker coated with cooking spray over medium-high heat.
2. Add chicken and onion; saute 2 minutes.
3. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
4. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes.
5. Remove from heat, and place pressure cooker under cold running water.
6. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.