Ingredients
Units
Scale
- 2 – 3 lbs. boneless, skinless chicken thighs or breasts
- 1 small red onion, sliced
- 1 bell pepper, sliced
- 15 ounces black beans, rinsed & drained
- 15 ounces corn, rinsed & drained
- 15 ounces crushed tomatoes
- 1 jalapeno, sliced
- 1 garlic clove, minced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Handful fresh cilantro for garnish
- 2 tsp oil (for IP)
Instructions
Slow Cooker
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4, LOW 6-8.
- Garnish with cilantro.
Instant Pot
- Set Instant Pot to the high saute setting. Heat oil.
- Add bell pepper and onion and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in crushed tomatoes and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in all remaining ingredients, close and seal vent.
- Select manual setting and set time for 9 minutes. Quick-release pressure when cook time is completed.
- Garnish with cilantro.
- Prep Time: 10 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size:
- Calories: 455
- Sugar: 8.5 g
- Sodium: 720.9 mg
- Fat: 7.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 37.8 g
- Fiber: 8.2 g
- Protein: 60.5 g
- Cholesterol: 165.5 mg