Description
A hearty and flavorful chili made with rotisserie chicken, beans, and mango salsa.
Ingredients
Scale
- 2 Tbsp oil
- 1 large sweet onion (chopped)
- 4 cups rotisserie chicken (chopped)
- 1 can 15 oz diced tomatoes (undrained)
- 2 cans 15 oz black beans (drained)
- 2 cans 15 oz kidney beans (drained)
- 1 can 15 oz cannellini beans (drained)
- 1 jar 48 oz. peach mango salsa (I buy organic at Costco)
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- Zest of 1 orange
- To serve: sour cream, green onions or red onions, shredded cheese, and tortilla chips
Instructions
- Select “Sauté” and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, for 4 minutes, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select “Bean/Chili,” and cook for 10 minutes.
- When the timer beeps, turn off the pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Notes
- Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- Add spices: Stir in your chili spices (like chili powder, cumin, paprika, salt, and pepper) and let them toast for about 1 minute to deepen the flavor.
- Add chicken and liquids: Place the chicken (breasts or thighs) into the pot. Pour in your beans (drained and rinsed), broth, and mango salsa. Give everything a good stir to combine.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken, shred it with two forks, then return it to the pot. Stir everything together.
- Final simmer: Let the chili simmer uncovered for another 5–10 minutes to thicken slightly and allow the flavors to meld.
- Taste and serve: Adjust seasoning if needed. Ladle into bowls and top with sour cream, shredded cheese, green onions, and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg