Chicken And Black Bean Chili

Chock-full of black beans, vegetables, and tender chunks of chicken, this chili will satisfy even the most devoted meat-and-potatoes fan.

SERVES 8

INGREDIENTS:

• 4 tablespoons canola oil
• 3 boneless, skinless chicken breast halves, cut into 1-inch pieces
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ancho chile powder
• 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• One 28-ounce can chopped tomatoes with their juice
• 1½ cups black beans, presoaked and drained
• 7 cups chicken stock or store-bought chicken broth
• 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
2. Sprinkle the chicken evenly with the salt and pepper, add to the pan, and sauté until white on all sides.
3. Add the onion, garlic, cumin, and chile powder and sauté for 2 minutes, or until the onion begins to soften.
4. Add the bell peppers, tomatoes, black beans, and stock, and drizzle with the remaining 2 tablespoons of oil.
5. Lock the lid in place and cook at high pressure for 20 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir in the corn, taste for seasoning, and add more salt and pepper if needed.
8. Serve immediately.