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This is a great vegetarian Instant Pot® recipe (or even vegan, if you change out a few ingredients) for traditional white chicken chili. This is not a very spicy chili if made according to this recipe, but you could up the game by adding more jalapenos or peppers of your choice.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 (12 ounce) package artificial chicken pieces (such as Quorn?)
- 4 cups vegetable broth
- 2 (16 ounce) cans pinto beans, rinsed and drained
- 1 (16 ounce) package frozen cauliflower florets
- 1 cup frozen sweet corn
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- salt to taste
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro, or to taste (Optional)
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
Step 2
Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 4
Stir in sour cream. Ladle into bowls and top with fresh cilantro.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat4g | 19% |
| Cholesterol8mg | 3% |
| Sodium1043mg | 45% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber13g | 47% |
| Total Sugars7g | |
| Protein20g | |
| Vitamin C60mg | 301% |
| Calcium136mg | 10% |
| Iron4mg | 20% |
| Potassium691mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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