Categories: Soup

Ingredients

• 1 tbsp olive oil
• 1 large bell pepper, chopped
• 1/2 large onion, diced
• 2 garlic cloves, chopped
• 1 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 15 oz. can pinto beans, rinsed
• 15 oz. can diced tomatoes with green chiles
• 1 cup vegetable broth
• 1/2 tsp salt
• 1 cup shredded Mexican-style cheese blend
• 2 oz. cream cheese, cubed
• 1 tbsp lime juice, plus wedges for serving
• Tortilla chips and chopped fresh cilantro for garnish

Directions

1. Heat oil in an electric pressure cooker set to Saute mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on HIGH pressure for 10 minutes. Carefully release the pressure manually.

2. Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges.

Email to a friend | Print this recipe | Back