Chicken Vegetable Chili


	Chicken Vegetable Chili



	Ingredients -

	12 ounces Skinned, Boned Chicken Meat, cut into bite-size pieces 1 cup chopped Onion 1 cup chopped Red Bell Pepper 1/4 cup chopped seeded Jalapeno Pepper 1/4 cup chopped Sun-Dried Tomatoes, packed without oil 1 1/2 tablespoon Chili Powder 1 tablespoon Ground Cumin 2 teaspoons Dried Oregano 1/4 teaspoon Ground Red Pepper 3 cloves Garlic, minced 2 cups boiling Water 1 cup dried Pinto Beans 1 cup chopped Tomatoes 1 cup Fresh Corn Kernels 1/2 teaspoon Salt

	Preparation:
	Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; sauté 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); sauté 1 minute. Stir in water and beans. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.